Grated Summer Squash Salad: A New Favorite
Summertime eating is the best! We’ve been enjoying fresh vegetables from our garden and from our farm share. And I’ve been swimming in zucchini and yellow squash, so I came up with this simple, pretty and very tasty summer squash salad. I’ve tried it with zucchini and with yellow squash, as well as a variety of types of summer squash. Use what you have or what you like best! Feel free to call it zucchini salad or yellow squash salad or anything else.
Everything about this yellow squash salad screams summer and fresh. Each vegetable and the basil came from either my backyard or from our community supported agriculture (CSA). We get a big bag of beautiful fresh produce and flowers each week from Dayspring Farm. It feels like I’m getting a present even though I paid for it.
If you’re entertaining this summer or need to bring a dish to a party, this lemony summer squash salad is a good one. And if you need several options, here’s a roundup of more than 20 healthy side dishes for summer potlucks.
The dressing of lemon juice and olive oil really let the freshness of the vegetables shine.
Adding the Parmesan cheese and toasted pistachios gives this summer squash salad a little more heartiness and the perfect amount of crunch.Print
By sprinkling the grated squash with salt, you’ll be able to draw out excess water, so your salad will have a bright lemony taste instead of being watery. If you’re counting the time to drain the squash, you’ll be done prepping this fun, delicious salad in about 50 minutes.
- 4 medium zucchini or yellow squash (about 40 ounces untrimmed)
- 1/2 teaspoon salt
- 2 cups halved cherry tomatoes (about 10 ounces)
- 1/3 cup diced red onion (about 1 1/2 ounces)
- 1/2 cup chopped fresh basil (about 1/2 ounce)
- 2 ounces grated Parmesan cheese
- 1/3 cup toasted pistachios
- 3 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 5 tablespoons extra virgin olive oil
- Grate the squash using a food processor or a box grater. Place the grated squash in a colander and sprinkle with 1/2 teaspoon salt. Mix the squash and salt together and leave to drain for 30 – 45 minutes. Once drained, remove the remaining liquid by pressing the squash between several layers of paper towels. Then place the squash in a large salad or mixing bowl.
- Add the cherry tomatoes, red onion and fresh basil to the bowl and mix.
- To make the dressing, whisk all the ingredients together, adding the olive oil last. Pour the dressing over the vegetables and mix well. Refrigerate until chilled.
- Add the Parmesan cheese and the toasted pistachios before serving.
- Category: Salad
- Serving Size: 3/4 cup
- Calories: 163
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 6mg
Cheers to delicious, healthy summer eating!
Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, is a Nutrition, Culinary & Diabetes Expert, Wellcoach®-certified health and wellness coach, Freelance Writer, Registered Dietitian Nutritionist and Certified Diabetes Educator. She's also the author of four books, including a best-seller. She's a nationally-recognized media expert in high demand for print and online interviews, as well as corporate and one-on-one nutritional counseling. Jill's philosophy is that nutrition science should be understandable, realistic and oh so delicious.
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Like most of my patients and clients, I lead a busy life. You probably do too. Fortunately, you don’t need weeks, days or even hours to start living better and healthier. This blog offers timesaving strategies and bite-sized nutrition and health information. Come by often for tips and inspiration to healthy living – no matter how busy you are. I am a registered dietitian nutritionist offering credible, practical nutrition advice to keep busy people healthy. Yes indeed, we can be both busy and healthy.