Summer Squash Carpaccio Salad
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Tender, mild, slightly sweet summer squash is delicious in this raw veggie salad. It’s shaved into ribbons with a vegetable peeler, then tossed with a bright lemon dressing, shaved Parmesan cheese, pungent fresh parsley, and toasted almonds. It’s as delicious as it is beautiful. The salad pairs well with any main dish, from grilled fish to baked chicken. Seek out small zucchini and yellow squash, which will be less seedy than larger ones. Try to serve within 30 minutes of tossing everything together, as the squash will start to water out the longer it sits.
Ingredients
Lemon zest
1 tsp(s)
Fresh lemon juice
1 tbsp(s)
Extra virgin olive oil
1 tbsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Zucchini
2 small, 4 to 6 oz each
Yellow summer squash
2 small, 4 to 6 oz each
Fresh parsley
½ cup(s), leaves, flat-leaf
Sliced almonds
¼ cup(s), toasted
Parmesan cheese
1 oz, shaved
Instructions
1
In a medium bowl, whisk the zest, lemon juice, oil, mustard, salt, and pepper. Using a vegetable peeler, shave the zucchini and yellow squash into thin ribbons. Add the ribbons to the dressing and toss well to coat. Stir in the parsley, almonds, and cheese.
2
Serving size: about ¾ cup
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