Summer Squash Salad

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Ingredients
Instructions
Nutrition

My husband and I guzzled this summer squash salad last night at dinner.  We had a massive feast of vegetables and salmon (the boys picked at dinner, though did just fine all in all).  Along with the salad, we grilled the salmon, eggplant, red peppers and broccoli.  Fresh fruit for dessert –cherries, apricots and strawberries.

It was a lot of fun.  Making it even better was the fact that my husband and I went grocery shopping together in the afternoon (love doing that with him) while the boys were over at Josh’s house running through the sprinkler.

Ingredients
Serves:
Print Recipe
  • 2 small yellow summer squash, thinly sliced
  • 1 small zucchini, thinly sliced
  • 2 tablespoons basil, sliced into strips
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon celtic sea salt
  • ¼ cup marcona almonds, chopped
Instructions
  1. In medium bowl, combine squash, zucchini, basil, olive oil, lemon juice and salt
  2. Toss ingredients together
  3. Allow to marinate for 20 minutes to 1 hour (time permitting, I have also served mine immediately and it was fine)
  4. Sprinkle with almonds
  5. Serve

I had a great live interview today with Dr. Alvin Jones on WCBQ-AM 1340/WHNC-AM 890.  He was just a total sweetheart.  Said he was going to come over to my house and knock on the door for some cookies.  A really great guy!

Listen to my interview with Dr. Alvin Jones.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

15 responses to “Summer Squash Salad”

  1. Elana, just a note to say that your site is deliciously life-changing. THANK YOU! Can’t wait to receive your cookbook! Cheers!

  2. I’ve read several posts that mention how grateful they are that your book as a lot of new recipes instead of “just recipes from your blog.” Now, this is just my opinion – I watch Barefoot Contessa on Food Network, I buy her books, and I search her recipes on-line. I get something different from each venue. I’d rather have the recipes in a book even if they’re on-line. I don’t want all those loose papers floating around.

    I don’t see anything wrong at all with putting on-line recipes in a book. Why shouldn’t you get paid for all of this work you do? Also, there is a huge population of people who don’t readily use the internet and would rather have a book.

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