With summer squash in its prime, and temperatures too hot for turning on the oven, this simple salad makes for a light dinner or side dish. I first saw a version of this in a Martha Stewart magazine. It was so pretty with the light, ribbon-like squash, that I knew I had to try it–but I forgot. So today I was running at the gym (avoiding the heat) when I came across a similar recipe in Bon Appetit. This time I knew I had to try it. And Grant approved.
Here’s how we enjoyed our our own version:
1 yellow summer squash
2 T fresh basil, chiffonade
1 T fresh parsley
2 T olive oil
1 lemon, zested and juiced
1 T red wine vinegar
2 T walnuts, chopped
1/4 c feta cheese
Slice squash really thin using a mandolin. (I just recently acquired one from my grandma. Love. It.) Slice tomatoes thinly. Add basil, parsley, walnuts and feta. Toss. Whisk dressing–olive oil, lemon juice, zest, vinegar, salt and pepper. Arrange ribbon salad on plate and lightly dress.
You could have a lot of fun with this salad–try substituting goat or ricotta for the feta, add chickpeas or Canellini beans if serving as entree, or layer over a bed of arugula.
Calories: 145 Pro: 5 g Carbs: 8 g (3 g fiber) Fat: 11 g (only 1 g saturated)