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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.
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Course: Salad
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6 cups, serve 8
Calories: 163kcal
Author: Jill Weisenberger MS, RDN, CDE, FAND


  • 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.


Serving: 3/4 cup | Calories: 163kcal | Carbohydrates: 8g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 6mg | Fiber: 2g