Squash Ribbon Salad
There were three reasons I wanted to make this tonight.
1. I got squash at the Farmers Market today.
2. I just borrowed the mandolin my parents have and I am obsessed with it.
3. I have lots of squash coming my way soon out of our garden, so I need to expand my squash recipe options.
I really liked this salad. I like squash raw, I think better than I like it cooked. Summer squash are closely related to both melons and cucumbers. Yellow squash is a source of two antioxidant phytochemicals, or disease-fighting plant compounds known as lutein and zeaxanthin. There are only 18 calories in a cup of squash.
Squash Ribbon Salad with Basil
1 1/2 pounds zucchini or yellow squash
1 shallot, very thinly sliced
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
Salt and freshly ground black pepper
1/4 cup chiffonade of basil
2 ounces goat or feta cheese
Slice the squash with a mandolin or a vegetable peeler. Combine shallot, oil, vinegar, S&P and toss with squash. Top with basil and cheese.
One more look.
