Zucchini Attack… Summer Squash Salad
My husband and I guzzled this summer squash salad last night at dinner. We had a massive feast of vegetables and salmon (the boys picked at dinner, though did just fine all in all). Along with the salad, we grilled the salmon, eggplant, red peppers and broccoli. Fresh fruit for dessert --cherries, apricots and strawberries.
It was a lot of fun. Making it even better was the fact that my husband and I went grocery shopping together in the afternoon (love doing that with him) while the boys were over at Josh's house running through the sprinkler.
2 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons basil, sliced into strips
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon celtic sea salt
¼ cup Marcona almonds, chopped
- In medium bowl, combine squash, zucchini, basil, olive oil, lemon juice and salt
- Toss ingredients together
- Allow to marinate for 20 minutes to 1 hour (time permitting, I have also served mine immediately and it was fine)
- Sprinkle with almonds
- Serve
I had a great live interview today with Dr. Alvin Jones on WCBQ-AM 1340/WHNC-AM 890. He was just a total sweetheart. Said he was going to come over to my house and knock on the door for some cookies. A really great guy!
Listen to my interview with Dr. Alvin Jones.
Posted on August 10, 2009 in salads by Elana
other entries you may like: Cherry Orange Salad
or Radicchio Salad with Frisee and Apples
or Sun Sprout Salad
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Sounds fun, indeed!! And that salad?? Divine.
I was just thinking about how fun it used to be to run through the sprinkler. Sweet summer.
Lovely! Squash is such a versatile veggie.
I'll come over to your house and knock on your door for some cookies....gfcfsf....oh yeah!
This salad looks great!
That sure sounds like you had lots of fun! Your salad looks so fresh and tasty. I just came across your blog and I thought you might be interested in the blogger tools we have at Foodista. If you'd like to learn more, please visit us @ http://www.foodista.com/static/Blogger%20Tools
Oh that looks really yummy!
Had to share that the Chicken Fingers were a huge hit at dinner tonight! Oh my gosh this new way of cooking is going to satisfy all of us; and it makes me so darn happy :].
I went through half my bag of almond flour already!
Bon Apetit!
This salad sounds wonderful, but I must ask about the squash/zucchini. Are they high potassium? My husband is on a gluten-free, diabetic, dairy-free, very low-potassium, low-salt diet.
Most of your baked goods require almond flour (hence the title of your cook book!), which is very high in potassium. Is there a low-potassium gluten-free substitute for almond flour that you or your readers can suggest?
Some ingredients I just have no idea about: for example, is chocolate high in potassium?
Thanks to you and your readers for any information or suggestions!
Lovely and so simple as always! The addition of the Marcona almonds is terrific. I ate a lot of salads/side veggies like this on our vacation. I'm so glad restaurants are realizing the merits of these summer veggies.
Ordered your book last week and sure enough I rec'd another as a late BD gift the next day, so someone else will be getting a gift of your book now. :-) My Honeyville blanched almond flour is on its way thanks to the savings code you tweeted! The book is terrific ... can't wait to try more of your almond flour recipes, Elana!
Thanks!
Shirley
Hey, what is the discount code?
Delicious! I love summer squash, can't get enough!
Carol, all fruits and vegetables have potassium. Your doctor should have given you a list of permissable foods. - Margaret
The salad looks wonderful!! Just another great healthy way to use up my zucchini and yellow squash :)
what are marcona almonds and how much? 1/4?
I've read several posts that mention how grateful they are that your book as a lot of new recipes instead of "just recipes from your blog." Now, this is just my opinion - I watch Barefoot Contessa on Food Network, I buy her books, and I search her recipes on-line. I get something different from each venue. I'd rather have the recipes in a book even if they're on-line. I don't want all those loose papers floating around.
I don't see anything wrong at all with putting on-line recipes in a book. Why shouldn't you get paid for all of this work you do? Also, there is a huge population of people who don't readily use the internet and would rather have a book.
Elana, just a note to say that your site is deliciously life-changing. THANK YOU! Can't wait to receive your cookbook! Cheers!