Photo of Summer Squash Carpaccio Salad by WW

Summer Squash Carpaccio Salad

PersonalPoints™ per serving
Total Time
15 min
15 min
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.


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)

Uncooked 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


  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