Summer Squash Salad
- Total time
- 5 min
- servings
- 4 servings
- Dish type
- Starter
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__07__20150701-squash-salad-vicky-wasik-1-8a79670b822f4f07b30a1df994fdf1fe.jpg)
Contains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify
Prep
5 min
Total time
5 min
Ingredients
Ingredients
servings
- 1 lb small yellow summer squash, thinly sliced into rounds on a vegetable slicer
- 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
- 2 c. à soupe chopped fresh dill
- 2 c. à soupe extra-virgin olive oil, for dressing
- 2 c. à café fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 3 ounces fresh goat cheese, crumbled
Method
- 1
In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.
Nutrition
- calories
- 146 kcal
- fatContent
- 12 g
- servingSize
- Serves 4
- fiberContent
- 2 g
- sugarContent
- 4 g
- sodiumContent
- 184 mg
- proteinContent
- 5 g
- cholesterolContent
- 10 mg
- carbohydrateContent
- 7 g
- saturatedFatContent
- 4 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : seriouseats
Reviews
Reviews
★★★★★
—Loading…
Comments
- No comments yet. Be the first to share your thoughts!