Summer Squash Salad with Lemon Citronette
Ingredients
The salad
-
¼
cup
pine nuts
-
2
pounds
mixed baby zucchini and yellow squash
-
to taste
none
Salt
-
½ to 1
cup
quality feta cheese, crumbled
The citronette
-
½
teaspoon
finely grated lemon zest
-
1
tablespoon
fresh lemon juice
-
1
large clove
garlic, pressed or minced
-
1
teaspoon
chopped fresh thyme
-
1
teaspoon
chopped fresh mint (or tarragon)
-
1
teaspoon
chopped fresh flat-leaf (Italian) parsley
-
3
tablespoons
olive oil
Instructions
- Use a vegetable peeler to shave the squashes into thin ribbons and sprinkle with salt, letting them sit for 20 minutes.
- Toast the pine nuts in a skillet over medium-low heat until golden and fragrant.
- Prepare the citronette by whisking together lemon zest, lemon juice, garlic, thyme, mint, and parsley, then slowly drizzle in olive oil while whisking until blended.
- Rinse the salted squash and pat dry, placing it in a serving bowl.
- Right before serving, whisk the citronette again and toss the squash with feta, pine nuts, and the dressing.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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