Recipes › Summer Squash (Pumpkin) › Summer Squash Ribbon Salad with Lemon and Mint
Summer Squash Ribbon Salad with Lemon and Mint
Raw summer squash shaved into long, translucent ribbons with a vegetable peeler, then dressed with bright lemon, olive oil, mint, and Parmesan. No cooking required, completely seasonal, ready in ten minutes. The squash turns out silky and fresh — completely different from cooked.
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Ingredients
- 4 summer squash, shaved into ribbons with a vegetable peeler, seeds discardedyellow squash or a mix of both
- 1 lemon, zested and juiced
- 3 tbsp extra-virgin olive oil
- 1½ oz Parmesan cheese, shaved with a peeler
- ½ oz fresh mint leaves, tornbasil also works
- ½ tsp flaky sea salt
- ¼ tsp black pepper, freshly cracked
- ¼ tsp red pepper flakes (optional)
Contains: milk.
Method
- Shave the squash into long ribbons by running a vegetable peeler down the length. Stop when you reach the seedy core and rotate. Spread on a plate or cutting board.About 8 min
- In a large bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper.About 2 min
- Add the squash ribbons and gently toss to coat. Transfer to a serving platter.About 2 min
- Scatter with Parmesan shavings, torn mint, and red pepper flakes if using. Serve immediately.About 2 min
Tips
- Serve within 10 minutes of dressing — the squash will start to water out if left too long.
- Mix green and yellow squash for a colorful presentation.
Ring the changes
- Add toasted pine nuts or slivered almonds for crunch.
- Replace Parmesan with ricotta salata for a saltier, more intense cheese flavor.
Keeping it
Best eaten immediately. Once dressed, the ribbons release water and wilt.
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