Simple Summer Squash Salad
This easy summer squash salad comes together in minutes. Toss sliced squash or zucchini with fresh herbs, olive oil, and lemon juice, let it marinate, then finish with shaved parmesan.
Ingredients
- 2 lbs tender young summer squash, chopped into bite-sized pieces
- 1 cup large red onion, thinly sliced into half moons
- 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, to taste
Instructions
- Slice your summer squash into bite sized pieces and place in a large bowl.
- Add in your thinly sliced onion and all of the fresh herbs.
- Drizzle with oil and freshly squeezed lemon juice and zest.
- Season lightly to your taste with sea salt & pepper then toss well to combine.
- Refrigerate your salad for 1 hour prior to serving to allow the squash to marinate in all the flavors.
- Before serving, give it another toss then top with freshly grated parmesan.
- Enjoy!
Nutrition
Calories: 112kcal, Carbohydrates: 9g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 6mg, Sodium: 140mg, Potassium: 477mg, Fiber: 2g, Sugar: 5g, Vitamin A: 747IU, Vitamin C: 37mg, Calcium: 136mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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