Summer Squash Ribbon Salad

August 24, 2019

This is my tried and true go-to summer squash recipe. I am not going to bore you with any stories today because I quite honestly, have so much on my to-do list. Is that bad to admit? Well, hopefully you get it. Its simple, its fast, and it works for any of the tender summer squashes you can get your hands on. 

Quick Summer Squash Ribbon Salad

 

YIELD

 4 servings

ACTIVE TIME

 5-10 minutes

TOTAL TIME

 15-20 minutes

 

INGREDIENTS
  • Salad
    • 1 Medium sized Zucchini, or any other summer squash variety)

    • 1/4 Red Onion

    • 1/4 Cup Shaved Parmesan

    • 2 tsp Minced Fresh Parsley

    • 2 pinch salt

  • Dressing
    • 2 Tablespoons Extra Virgin Olive Oil

    • 2 Tablespoons White Balsamic Vinegar (feel free to substitute if you need to)

    • 2 tsp honey

    • 2 tsp spicy brown mustard

    • 1 tsp yellow mustard seeds (optional)

    • Salt and Cracked Black Pepper to taste

INSTRUCTIONS
  1. Use a mandolin or peeler to slice zucchini into thin ribbons.

  2. Toss zucchini in a colander with 2 pinches of salt and set aside with a plate underneath while you prep the other ingredients. (let side for about 15-20 minutes, this will help the zucchini release water and soften to pleasant texture)

  3. To make the dressing whisk (or shake in a jar) olive oil, vinegar, honey, mustard, mustard seeds if using, salt and pepper. Set aside.

  4. After 15-20 minutes use a towel and press the zucchini lightly in order to release some of the liquid.

  5. Arrange zucchini, sliced onions, and Parmesan shavings on a large dish and season with a little salt and pepper. Drizzle with dressing right before serving.

NOTES

Foraging real tip: Choose the zucchini that is the thinnest out of the bunch. This will make slicing easier and reduce the amount of seeds inside. Fresher more firm zucchini is always better to insure the inter seeds do not become mushy. Slice the zucchini as thin as possible with out shredding the squash.

 

*Although white balsamic tastes best here, you may substitute this dressing with any vinegar you have. White wine, apple cider, balsamic or red wine would all taste great.

 

 

 

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KARA'S
COOKING TIPS

#1 

Recipes are never rules!

Use your judgment; if you've made it before and it has worked by shaking not stirring, try it! If the recipe says something will brown after 12 minutes in the oven and your's hasn't browned yet, leave it until you think its brown enough. 

 

#2

Taste, taste, taste!

Any good chef will tell you to taste your food multiple times as you cook. Stick your spoon in and see if it tastes good. Is your food seasoned well? Can it use more salt or pepper? Would you like it if it were a bit sweeter? Everyone's palate is different, if you think it needs something; Go for it!

 

#3

Remember

Its just food... so have some fun!

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