Summer Squash Salad With Lemon Citronette

Name: Summer Squash Salad With Lemon Citronette
Ingredients: 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

Hannah Hoskins|May 19, 2016 3:04 pm EST

4.5 (2 ratings)

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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.

Servings

4

Ingredients

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

Directions

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.
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.
In a small skillet over medium-low heat, toast the nuts until they are golden and fragrant, stirring frequently.
Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl.
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.