By Recipe Team on July 16, 2024
Too hot to cook? We've got you covered.
It’s summer squash season! Clear out your garden and brighten up your table with this recipe from the American Institute for Cancer Research. Bonus: no stove needed for this refreshing and vitamin-packed dish. Stay cool and enjoy!
Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons coarsely chopped oregano leaves
1 tablespoon chopped fresh thyme
salt, to taste
ground black pepper, to taste
1/2 small red onion, thinly sliced
1 medium-large yellow straight neck summer squash
1 medium-large zucchini
1/4 cup crumbled reduced-fat feta cheese
Preparation:
- In large bowl, whisk together olive oil, lemon juice, lemon zest, oregano and thyme. Season to taste with salt and pepper. Stir in onion.
- Cut stem end from squash. Holding stem end of squash and leaning other end on cutting board at an angle, use vegetable peeler to shave squash lengthwise to create ribbons. Stop peeling at seed core.
- Stack ribbons and cut in half crosswise. Add ribbons to bowl and stir, separating ribbons to cover with dressing.
- Rotate squash to opposite side and repeat peeling, cutting and mixing with dressing.
- Peel ribbons from remaining two sides of squash and repeat cutting and mixing with dressing.
- Repeat with zucchini.
- Transfer squash salad to serving dish and top with feta. Salad may be chilled and served later in the day.
Prep time: 20
Difficulty: Easy
Cook time: 0 minutes
Serves: 4
