Summer Squash and Courgette Salad with Pesto Vinaigrette
User Reviews
5
Summer Squash and Courgette Salad with Pesto Vinaigrette
Description
The Summer Squash and Courgette Salad assembles ribbons of raw yellow and green squash, combined with diced onion for mild pungency and shredded Parmesan cheese for creaminess and umami. These fresh ingredients are coated with a vinaigrette made from pesto, white wine vinegar, olive oil, and a touch of red pepper flakes for subtle heat, plus salt and pepper for seasoning. Toasted sliced almonds added just before serving contribute a crunchy contrast to the tender vegetable ribbons.
The salad preparation involves finely slicing the squash using a mandoline, spiralizer, or grater to produce delicate ribbons that readily absorb the vinaigrette. Tossing the ingredients with tongs ensures even distribution of flavors. The texture remains crisp and light, making it a good accompaniment to grilled meats or a light summer meal.
It can be prepared a few hours in advance and kept chilled to deepen the flavors, though it can also be served immediately at room temperature.
Ingredients
FOR THE SUMMER SQUASH AND COURGETTE SALAD:
- 1-2 medium yellow squash
- 1-2 medium zucchini
- ½ cup onion diced, or other sweet onion
- ⅓ cup Parmesan Cheese shredded
- 3 tablespoons almonds toasted, sliced
FOR THE PESTO VINAIGRETTE:
- 1½ tablespoons pesto
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- pinch red pepper flakes more if you like extra heat
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
MAKE THE PESTO DRESSING:
- In a small bowl, combine the pesto, vinegar, olive oil, red pepper flakes, kosher salt and black pepper. Whisk well to combine and set aside.
FOR THE SALAD:
- Use a mandoline, spiralizer, julienne grater or box grater to slice the zucchini and summer squash into very fine ribbons until you have about 4 cups of ribboned squash. Transfer to a large bowl.
- Add the diced onion and pesto dressing. Use tongs to toss the dressing to coat the squash and zucchini. Sprinkle in the parmesan cheese and toss again until the cheese is evenly distributed.
- Transfer the squash salad to a serving bowl and top with toasted almonds. Serve at room temperature or chilled. Salad can be made a few hours ahead of time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 485mg | 20% |
| Potassium | 329mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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