Summer Squash Salad

Summer Squash Salad with raw squash ribbons and seasonal vegetables tossed in lemon vinaigrette with creamy goat cheese, herbs and edible flowers is the perfect ode to the late summer harvest.

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Summer squash salad recipe

This raw squash salad recipe is the perfect late summer salad. With a mixture of fresh basil, carrots, summer squash and squash blossoms (and other edible flowers) it screams late summer on a plate.

Made with a mixture of lemon zest, lemon juice, fresh thyme, and lemon oil the homemade lemon vinaigrette adds just the right amount of zing to the squash salad. And the crumbled goat cheese adds a creamy richness to contrast. Or make squash salad with feta cheese instead.

The fresh raw squash salad is such a fun change to the typical roasted squash salads. It’s light and fresh and perfect for the transition from summer to fall.

I know you’re going to love this recipe! Especially if searching for a new recipe to use summer squash when it’s so abundant towards the end of summer.

Ingredients

• Squash – cut into thin ribbons or slices.
• Carrots – cut into ribbons or shredded.
• Leafy greens – purslane is an amazing nutritional powerhouse edible succulent that tastes a little citrusy and I happened to pick some up at a local market. But it’s not always available and can be difficult to find. If purslane is unavailable feel free to substitute arugula, spinach or any other leafy green.
• Squash blossoms and edible flowers – this late summer squash salad utilizes the abundance of edible flowers like calendula and squash blossoms. Substitute more leafy greens or simply omit if desired.
• Thyme – fresh or dried.
• Basil – fresh basil leaves.
• Lemon – 1 whole lemon both zested and juiced.
• Lemon olive oil – I was lucky to snag a bottle of Volio lemon olive oil from a friend whose aunt and uncle own the orchard in Italy. It’s such a delicious treat to drizzle over salads and even ice cream. But if you can’t find lemon olive oil local to you, you can make a substitute by warming the oil slightly with lemon zest. Or you can simply substitute plain olive oil.
• Goat cheese – or use crumbly feta cheese instead. Or dollops of creamy ricotta or labneh could work.
• Salt – flaky sea salt if you have it.

Step by step instructions

1. Prepare vegetables. Cut carrots into ribbons using a mandoline or vegetable peeler. Place in ice water with the leafy greens to chill while preparing the rest of the squash salad.
2. Cut squash into long ribbons or thin rounds using a mandoline or sharp knife and add to a large bowl.
3. Make the lemon vinaigrette dressing by combining lemon zest, lemon juice, thyme and salt in a small mixing bowl. Slowly whisk in olive oil. Mixture should immediately emulsify while whisking.
4. Drain ice water soaked vegetables and greens. Add to large bowl with squash.
5. Toss ice cold vegetables and squash with half the dressing mixture.
6. Add basil, squash blossoms and edible flowers.
7. Spread squash salad on a large serving platter or serve in the bowl.
8. Sprinkle crumbled cheese over top and add more dressing if desired.
9. Serve and enjoy!

How to serve

This raw squash salad makes the perfect side dish for fish, shellfish, chicken and pork. It’s a nice contrast for rich grilled meats and barbeque.

Or serve raw squash salad as a nice light lunch topped with chilled shrimp or crab.

📖 Recipe

Summer Squash Salad

Summer Squash Salad with raw squash ribbons and seasonal vegetables tossed in lemon vinaigrette with creamy goat cheese, herbs and edible flowers is the perfect ode to the late summer harvest.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: lunch, Salad, Side Dish

Cuisine: American

Servings: 4 servings

Calories: 478kcal

Author: Tristin Rieken

Ingredients

• 2 small squash thinly sliced
• 2 medium carrots thinly sliced
• 2 cups purslane
• 6 medium zucchini blossoms
• ½ cup edible flowers
• ¼ cup basil leaves fresh
• ⅓ cup crumbled goat cheese
• ½ cup olive oil
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• ½ teaspoon fresh thyme or ¼ teaspoon dried thyme
• ¼ teaspoon coarse salt
• pinch red pepper flakes

Instructions

• Prepare vegetables. Cut carrots into ribbons using a mandoline or vegetable peeler. Place in ice water with the leafy greens to chill while preparing the rest of the squash salad.
  2 medium carrots, 2 cups purslane
• Cut squash into long ribbons or thin rounds using a mandoline or sharp knife and add to a large bowl.
  2 small squash
• Make the lemon vinaigrette dressing by combining lemon zest, lemon juice, thyme, red pepper flakes and salt in a small mixing bowl. Slowly whisk in olive oil. Mixture should immediately emulsify while whisking.
  1 tablespoon lemon zest, 3 tablespoons lemon juice, ½ teaspoon fresh thyme, ¼ teaspoon coarse salt, pinch red pepper flakes, ½ cup olive oil
• Drain ice water soaked vegetables and greens. Add to large bowl with squash.
• Toss ice cold vegetables and squash with half the dressing mixture.
• Add basil, squash blossoms and edible flowers.
  6 medium zucchini blossoms, ½ cup edible flowers, ¼ cup basil leaves
• Spread squash salad on a large serving platter or serve in the bowl.
• Sprinkle crumbled cheese over top and add more dressing if desired.
  ⅓ cup crumbled goat cheese

Nutrition

Calories: 478kcal | Carbohydrates: 49g | Protein: 8g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 9mg | Sodium: 264mg | Potassium: 1539mg | Fiber: 9g | Sugar: 10g | Vitamin A: 46791IU | Vitamin C: 94mg | Calcium: 241mg | Iron: 4mg

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