Dinner,  Featured,  Gluten Free,  Salad,  Sides,  Vegan,  Vegetarian

Good-Bye Summer Salad: Squash and Zucchini Salad

2020 has been an EPIC year. I usually don’t like seeing the year pass by so fast, but this year things have been different. 2020 has been a great year for self growth: to live in the moment, value family, and take care of my self. But it’s already October? it is technically Fall and in California we are still getting hot days and lots of squash and zucchini.

Squash and Zucchini are one of those late summer vegetables that I enjoy the most. I don’t know if this happened to you, but every time I see that a fruit/veggie is going out of season, I want them more…. Similar story with this salad, I know that I can find them all year around fairly easy, but won’t be seasonal. So, lets apply what I learned this year, live in the moment, and eat this salad now!

Ingredients

  • 3 Zucchinis (Thinly Sliced- 1/8″ Thick)

  • 3 Yellow Squash (Thinly Sliced- 1/8″ Thick)

  • 1 Bunch of Asparragus (Chopped)

  • A Pinch of Salt

  • 3 Tbs of Extra-Virgin Olive Oil

  • 1/4 Cup Freshly Squeezed Lime Juce

  • Salt & Pepper (To Taste)

Directions

  • Using a strainer, place the zucchini, squash, and asparagus with pinch of salt. Let it drain for 5 minutes
  • For the vinaigrette, mix the extra-virgin olive oil, lime, salt, and pepper.
  • Combine the zucchini, squash, and asparagus with the vinaigrette.

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