Summer Squash Salad With Lemon Citronette

Summer Squash Salad With Lemon Citronette
4.5 from 2 ratings
Ribbons of raw summer squash are tossed with toasted pine nuts, salty feta, and a zingy citronette: warm weather salad perfection.This recipe is courtesy of Cookie and Kate.
Summer Squash Salad
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh mint, chopped
  • 1 teaspoon fresh flat leaf parsley, chopped
  • 3 tablespoon olive oil
  • 1/4 cup pine nuts
  • 2 pound mixed baby zucchini and yellow squash
  • salt
  • 1 cup feta cheese, crumbled
  1. In a small bowl, whisk together the lemon zest, lemon juice, garlic, thyme, mint, and parsley. While whisking, drizzle in the olive oil, until the dressing is well blended.
  2. Use a vegetable peeler to shave the squashes into paper-thin ribbons. Spread the ribbons on a cutting board, sprinkle liberally with salt, and let sit for 20 minutes.
  3. In a small skillet over medium-low heat, toast the nuts until they are golden and fragrant, stirring frequently.
  4. Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl.
  5. Re-whisk the citronette. Pour the citronette over the squash, scatter the pine nuts and feta over the top, and toss to combine. Serve immediately.