Tender Minty Garden Squash Salad
Keywords: raw salad vegetarian zucchini squash
Ingredients (serves 4)
- 2 small zucchini
- 2 small yellow (summer) squash
- 1/3 cup fresh mint leaves
- 3 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1/4 teaspoon sea salt
- pepper to taste
- 1/4 cup toasted pine nuts
Thinly slice or shave the zucchini and yellow squash. It should be very thin. You can do this with a mandoline or with a peeler. Set aside in a bowl.
Cut the mint leaves into strips by rolling them together, then slicing into strips, then add the the bowl with the squash.
In a separate bowl, whisk together the oil and lemon juice, then continue whisking and add the salt and pepper; taste and adjust for flavor, add more if necessary.
Drizzle this dressing over the squash in the bowl, add the toasted pine nuts and toss together.
Let mixture stand for 10 to 15 minutes to allow the flavors to blend.
Serve in small salad bowls and sprinkle with more toasted pine nuts if desired.
Preparation time: 20 minute(s)
Number of servings (yield): 4
Image: flickr user graibeard, licensed by Creative Commons