Raw Summer Squash-Zucchini Salad
This summer, we’ve been turning even the pickiest eaters into fans of raw summer squash and zucchini, and it’s now a go-to recipe in our house! The key is slicing them paper-thin, so delicate and refreshing that most people mistake them for cucumbers. Toss in a handful of fresh dill for a burst of flavor—or if you’re feeling adventurous, swap it for mint! It’s ridiculously simple yet incredibly delicious, and will easily become a staple at your table. Serve it up and watch everyone reach for seconds!
Ingredients
Salad
- 2 small summer squash/ zucchini thinly sliced
- 2 carrots thinly sliced
Salad Dressing
- 1 bulb garlic minced
- handful dill finely chopped
- 1 teaspoon salt
- ⅓ cup lemon juice freshly squeezed
- ⅓ cup white wine vinegar
- ¼ cup olive oil
Instructions
- Cut up squash and carrots into thin slices
- Mix up dressing and pour over vegetables
Notes
- A mandoline, food processor or a sharp knife with a steady hand, will achieve your thinly sliced pieces
- You can enjoy this salad immediately or up to a few day, if placed in the fridge
- Trade out dill for mint
- Can omit carrots