Lemony Grated Summer Squash Salad Recipe

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.

4.29 from 7 votes

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Course: Salad

Prep Time: 25

Total Time: 25

Servings: cups, serve 8

Calories: 163kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

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

Dressing

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

Instructions

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.

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