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Easy No-Cook Summer Squash Salad with Almonds

Talya Lutzker
This California-inspired salad uses young, thin-skinned summer squash, lemon, garlic, olive oil, and fresh green herbs for a refreshing meal (without turning on the stove).
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Multi-Cuisine
Servings 4
Calories 452 kcal

Ingredients
  

  • 1 medium-large lemon
  • 1/4 C extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 to 4 small-medium summer squash or zucchini, thinly sliced
  • 1/4 C roughly chopped fresh basil parsley, and/or mint, plus more for garnish
  • 1/2 C shaved Pecorino Romano, crumbled Cotija, or parmesan cheese
  • 1/4 C roughly chopped roasted almonds
  • salt and pepper, to taste

Instructions
 

  • Zest the lemon and set aside.
  • Juice the lemon into a large serving bowl, removing any seeds.
  • Add the olive oil, garlic, salt, and pepper. Whisk to combine.
  • Stir in the sliced squash, chopped basil, and half of the cheese. Toss to coat.
  • Roast the almonds with salt and olive oil, if needed.
  • Sprinkle the squash with almonds, lemon zest, and the remaining cheese.
  • Garnish with salt, pepper, and additional herbs to taste.

Nutrition

Calories: 452kcalCarbohydrates: 43.2gProtein: 13.6gFat: 30.7gSaturated Fat: 5.7gCholesterol: 9mgSodium: 9mgPotassium: 880mgSugar: 2.5gCalcium: 417mgIron: 11mg
Keyword Vegetarian
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