Shaved Summer Squash Salad with Goat Cheese and Mint
Ribbons of yellow and green squash are tossed with a light lemon vinaigrette, thinly sliced red onion, and topped with crumbled goat cheese and fresh mint! To create thin squash ribbons, I recommend using a mandolin. Marinating the squash ribbons and red onion in the vinaigrette for at least 20 minutes before serving allows the squash to soften slightly and improves the overall texture of this salad.
Ingredients
- 2 tablespoons (30 mL) fresh lemon juice
- ¼ teaspoon Dijon mustard
- 2 tablespoons (30 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 lb (0.45 kg) small yellow and green squash sliced lengthwise into ribbons using a mandolin
- ¼ red onion thinly sliced
- 5-6 large mint leaves roughly shredded
- ⅓ cup crumbled goat cheese or feta
Instructions
- Whisk together the lemon juice and mustard in a salad bowl. Slowly pour in the olive oil, whisking quickly to emulsify the mixture. Season to taste with salt and fresh pepper.
- Add the squash ribbons and red onion to the large bowl and toss gently with the dressing. Allow the mixture to sit for 20 minutes. Season salad to taste with salt and pepper, be generous. Add the torn mint leaves (use your fingers to shred to avoid bruising) and toss.
- Serve and top with crumbled goat cheese or feta.
Recipe inspired by The Homestead in Oakland, CA.
Serving: 1serving, Calories: 149kcal, Carbohydrates: 7g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Cholesterol: 9mg, Sodium: 246mg, Fiber: 3g, Sugar: 3g