summer squash salad

Summer Squash Salad

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.

Print Recipe
Summer Squash Salad
  • 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
  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.


  1. P.S. says

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

  2. says

    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.

  3. Margaret says

    Carol, all fruits and vegetables have potassium. Your doctor should have given you a list of permissable foods. – Margaret

  4. says

    Lovely and so simple as always! The addition of the Marcona almonds is terrific. I ate a lot of salads/side veggies like this on our vacation. I’m so glad restaurants are realizing the merits of these summer veggies.

    Ordered your book last week and sure enough I rec’d another as a late BD gift the next day, so someone else will be getting a gift of your book now. :-) My Honeyville blanched almond flour is on its way thanks to the savings code you tweeted! The book is terrific … can’t wait to try more of your almond flour recipes, Elana!


  5. carol says

    This salad sounds wonderful, but I must ask about the squash/zucchini. Are they high potassium? My husband is on a gluten-free, diabetic, dairy-free, very low-potassium, low-salt diet.

    Most of your baked goods require almond flour (hence the title of your cook book!), which is very high in potassium. Is there a low-potassium gluten-free substitute for almond flour that you or your readers can suggest?

    Some ingredients I just have no idea about: for example, is chocolate high in potassium?

    Thanks to you and your readers for any information or suggestions!

  6. Mia says

    Oh that looks really yummy!

    Had to share that the Chicken Fingers were a huge hit at dinner tonight! Oh my gosh this new way of cooking is going to satisfy all of us; and it makes me so darn happy :].
    I went through half my bag of almond flour already!

    Bon Apetit!

  7. Karen says

    I’ll come over to your house and knock on your door for some cookies….gfcfsf….oh yeah!

    This salad looks great!

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