Our garden is pushing out more yellow squash and zucchini than we know what to do. We have been shredding some for zucchini bread and others we have grilled or cooked on the stove with butter and fresh herbs. No matter how you slice it...fresh vegetables from the garden are delicious.
The other day, I found this recipe in Epicurious, it is called Shaved Summer Squash Salad. You serve it cold and it is easy to make and perfect on a hot summer night. Crunchy and tart. The lemon dressing with toasted almonds brings out the freshness of the squashes.
We served it as a side salad with steak and potatoes and it was perfect. Just the right balance for food off the grill.
If you have too many summer squash and zucchini and you don't know what to do with them, slice them up and serve them cold. A wonderful side dish for any meal.
3 tablespoons of whole almonds
1 pound of summer squash (a mix of green and yellow)
2 1/2 tablespoons of extra-virgin olive oil (EVOO)
2 tablespoons of fresh lemon juice
1 minced clove of garlic
Kosher salt and freshly ground black pepper
Roast almonds until slightly golden and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.