Round serving dish filled with vinaigrette-drizzled summer squash ribbons topped with parsley, almonds, and Parmesan cheese

Summer squash carpaccio salad

3
Points®
Total Time
15 min
Prep
15 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

Fresh lemon juice

1 Tbsp

Extra virgin olive oil

1 Tbsp

Dijon mustard

1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Uncooked zucchini

2 small, 4 to 6 oz each

Uncooked 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