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Monday, July 16, 2012

MmONDAY! Summer Squash Salad

Here's a YUMMY summer-friendly recipe sure to increase the amount of vegetables you eat during the day!

Raw Summer Squash Salad with Arugula, Feta, and Herbs
(Makes 4 salads, recipe created by Kalyn,, with inspiration from Zucchini Carpaccio and Pam's Carpaccio of Raw Zucchini.)

3 T fresh squeezed lemon juice (or a bit less)
4 T good quality extra virgin olive oil
zested skin from one whole lemon (or a bit less)
2-3 medium sized yellow or green summer squash (about 3-4 cups sliced squash)
4-6 oz. baby arugula leaves (3-4 handfuls)
1/2 cup sliced or chopped fresh herbs (basil, mint, or parsley would be my choice)
1/4 cup crumbled feta cheese


Zest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon, then add more juice as needed to make 3 T lemon juice. (I'm a big lemon fan, so if you're not that crazy about lemon 2 T might be enough for you.) Add lemon juice to the zest, then whisk in the olive oil.

Cut off the ends of squash, then wash and dry. Cut lengthwise, then use a mandoline or chef's knife to cut into very thin slices. (I used the 1.5 mm blade on the mandoline.) Layer the sliced squash into a flat dish and pour over about 2/3 of the dressing and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes while you prep other ingredients.

Wash baby arugula leaves and spin dry or dry with paper towels. (I pinch off the big stems, but this is optional unless you're taking photos!) Wash herbs of your choice and spin dry or dry with paper towels, then either slice or coarsely chop herbs.

Combine arugula and herbs in bowl large enough to hold all the salad. Add marinated squash slices, toss to combine, and taste to see if you want to add more dressing, salt, or fresh ground black pepper. (I added a bit more dressing.) Arrange salad on individual salad plates, sprinkle each with 1 T crumbled feta cheese, and serve.

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