Friday, August 12, 2011

And another summer salad


This was sooo good.  I wish I had more squash from our garden!  


Shaved Summer Squash Salad (4 servings)
from Bon Appetit, June 2011

1 lb summer squash (mix of green and yellow)
2 1/2 T extra-virgin olive oil
2 T fresh lemon juice
1 minced garlic clove
1-2 cups of baby arugula
3 T whole almonds, toasted and coarsely crushed
or 3 T pine nuts, toasted
salt and pepper to taste
freshly shaved pecorino or parmasean cheese

Trim the ends off of the squash and use a vegetable peeler to thinly slice the squash lengthwise into strips.  Transfer to a large bowl.  In a small bowl, whisk together the olive oil, lemon juice, garlic clove, and salt (to taste).  Pour dressing over squash and let stand for a few minutes.  Then, add some baby arugula, shave some cheese over the top and toss.  Season with salt and pepper.  Garnish with the nuts.
(134 cal/serving)


4 comments:

  1. That looks good!

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  2. Thought you'd like it - raw, gf, sugar free and would be vegan if you leave out the cheese :)

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  3. I'm going through a lemon dressing phase so this is perfect.

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  4. I just made this last night. Divine! Thanks for the recipe.

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