Summer Squash Salad

Squash salad recipe with carrot ribbons, lemon and herbs

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.

Course lunch, Salad, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings 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