Introducing Creativity To The Alternative Diet: Many of us have segued from traditional dietary lifestyle to alternative dietary lifestyles, i.e. Gluten free, Vegan, Grain free, Real food, etc. What are we discovering?? These recipes are NOT mediocre!

Monday, July 27, 2009

Summer Squash/Zucchini Salad

I made this at a B-BQ the other day and I thought it was great! I had doubled the dressing thinking I should since I had doubled the squash amount but there really was no need and I wouldn't do that again. Such a great different way to use up all the yellow squash coming my way other then grilling it!

As a side note this is now one of my favorite search sites for recipes. (www.simplyrecipes.com) I've done lots of different bean and veggie salads from here this summer and have liked everyone!

Summer Squash Salad

Summer Squash Salad

Summer Squash Salad Recipe

Ingredients

4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish

Method

1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.

4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

Serves 4.

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