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Surprisingly Satisfying Summer Squash Salad

Published on July 19, 2010 By Emily. Updated on June 3, 2015

My cooking has been frustratingly dull lately.  I know it’s summer, but somehow I still don’t put the time or energy into cooking and meal planning that I want to (the heat hasn’t helped either).  Things are looking up though because there’s still 6 weeks of summer left, which means it’s not even half over, and I’m feeling newly motivated.  Plus it hasn’t been as hot.  My motivation partially stems from the realization that I need to be more deliberate about trying new, creative recipes and the success that I found when I did.

Brian and I ended up with a lot of summer squash and zucchini this week, since we picked it up at the farm two weeks in a row and didn’t use it up the first week.  We need clear crisper drawers in our fridge, because I am definitely an “out of sight, out of mind” person when it comes to food.  Luckily, in my collection of recipes, I stumbled on one for Summer Squash Ribbons.  And, in a stroke of luck, Brian and I headed out to Trader Joe’s and discovered that they have really affordable goat cheese (now if only TJ’s wasn’t so far away!!)  We had every other ingredient already in our pantry.

Summer Squash Salad

The recipe is insanely simple and fast: use a peeler (or mandoline, if you’re lucky enough to have one) to create thin strips of zucchini and summer squash; marinate in oil and vinegar for 10 minutes; top with salt and pepper; serve, topped with goat cheese and basil.  If you want more specific instructions than that, check out the recipe that inspired me:  Summer Squash Ribbons on the Kitchn.

It’s fair to be apprehensive about eating raw zucchini and summer squash; we were.  But this salad is so so good.  As in, that goat cheese may not last long, because I want to make it again and again until squash season is over.  We’re pretty sure it’d be just as good with mozzerella or feta, too.

Make this salad.  Today.  And suddenly, you won’t be so depressed about making use of all that summer squash.

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Filed Under: recipe Tagged With: recipe, vegetarian

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Comments

  1. kat.ph says

    February 5, 2014 at 2:25 pm

    It’s hard to find knowledgeable people in this particular subject,
    however, you sound like you know what you’re talking about!
    Thanks

Trackbacks

  1. » Kicking off Squash Season with Spaghetti Squash » Relishments says:
    October 10, 2011 at 7:05 pm

    […] Kicking off Squash Season with Spaghetti Squash Posted by Emily at 7:05 pm Oct 102011   Winter is quickly approaching (at least, that’s what they tell me, but it’s supposed to reach 80 degrees here today).  As much as I hate winter, I’m definitely looking forward to the return of winter produce, especially squash.  I don’t know how I survived the first 25 years or so of my life without eating it.  And yet, somehow, I had still never made spaghetti squash.  I suppose it was because I was too busy making butternut squash lasagna and baked acorn squash and summer squash salad. […]

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