Quick and Fresh Summer Squash Salad
A vibrant summer salad featuring tender young squash, fresh herbs, and a zesty dressing, perfect for warm weather meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs tender young summer squash
- 1 cup large red onion
- 1/4 cup fresh basil leaves
- 1/3 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh cilantro leaves
- 2 Tbsps extra virgin olive oil or avocado oil
- 3 Tbsps fresh lemon juice
- 1 Tbsps fresh lemon zest
- 1/2 cup freshly shaved parmesan cheese
- Sea salt and ground black pepper
Instructions
- Prep your squash: Wash and slice the summer squash into thin rounds.
- Slice the onions: Cut the red onion into thin crescents.
- Chop the herbs: Stack the basil, parsley, and cilantro, roll, and slice into ribbons.
- Whisk your dressing: Combine olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl.
- Combine everything: In a large mixing bowl, add squash, onion, herbs, and dressing; toss to coat.
- Plate & finishing touches: Transfer to a serving platter and sprinkle with parmesan.
Notes
Add cherry tomatoes or cooked quinoa for variations. Can be made ahead; add cheese just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: summer salad, fresh salad, quick salad, vegetarian salad, healthy salad