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
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 (unsalted, no oil or sugar added)
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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