I have a confession… I wasn’t aware that you could eat squash raw. I was in my kitchen the other day, and I noticed that I had some yellow squash and a few zucchinis that were on their last leg. I peeked online to check out different ways to cook them, and I soon discovered that eating them raw is a very popular alternative to my traditional way of preparing them. I decided that I wanted the flavor of these fruits to shine, so I decided to ditch a heavy dressing and I went for a splash of olive and some lemon juice for a touch of acidity. I cannot believe the flavor of this salad! It truly tastes like a bowl of summer. Squash is filling the markets, so now is the perfect time to grab some while they are at their peak of season.
I thought it would be silly to write down exact measurements. so I have listed all the ingredients that I used as a form of inspiration for whatever type of squash salad you decide to make.
For the recipe, You will need:
~ Yields 3-4 ~
· 2 Medium Zucchinis
· 2 Medium Yellow Squashes
· Toasted Pepitas ~ I used about 1/2 a cup
· Goat Cheese
· Cherry Tomatoes
· 1 Lemon
· Grape Seed Oil, or other oil choice
· Kosher Salt
Equipment: A mandolin, (or a u-shaped peeler), Medium sized pan
Place pepitas in a dry pan on medium heat. Tossing often, toast seeds until slightly browned and fragrant, about 1-2 minutes. When done, remove from heat and set aside.
Using your mandolin, or peeler, slice the zucchini and yellow squash to desired thickness. I used the lowest setting on my mandolin, since I enjoy my slices thin.
Divide your slices onto plates, and top with seeds, tomatoes, and goat cheese.
Finish salad off with a light drizzle of oil, lemon juice, and a pinch of salt.