Shaved Summer Squash Salad With Toasted Pine Nuts
15m prep 3m 0s cook 18m ready
A tangy salad made with shaved summer squash ribbons, toasted pine nuts, and shaved hard cheese. Perfect for using a bounty of zucchini and yellow squash.
Ingredients
- 1/4 cup pine nuts
- 2 1/2 lb mixed zucchini and yellow squash
- 2 tbsp extra-virgin olive oil
- 0.5 medium lemon
- Kosher salt
- freshly ground black pepper
- 1 oz pecorino Romano, ricotta salata, Asiago, or Parmesan cheese
- 2 tbsp fresh basil or flat-leaf parsley leaves chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.5 mg
- Iron: 0.61 mg
- Magnesium: 18.9 mg
- Phosphorus: 72.5 mg
- Potassium: 75.2 mg
- Zinc: 0.52 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/4 cup pine nuts
- 2 1/2 lb mixed zucchini and yellow squash
- 2 tbsp extra-virgin olive oil
- 0.5 medium lemon
- Kosher salt
- freshly ground black pepper
- 1 oz pecorino Romano, ricotta salata, Asiago, or Parmesan cheese
Prepare
- Chop 2 tbsp fresh basil or flat-leaf parsley leaves
Let's Cook
-
Step 1.
In a small, dry skillet over medium-low heat, toast the pine nuts, shaking the pan occasionally, until lightly toasted and fragrant, about 3 minutes. Remove from the heat and let cool completely.
-
Step 2.
Using a vegetable peeler, shave long strips of the mixed zucchini and yellow squash from end to end into a wide serving bowl. As you shave, rotate each squash to shave down to the seed core; discard the cores.
-
Step 3.
Drizzle the squash ribbons with the extra-virgin olive oil, then squeeze the juice of half a lemon over the top. Season with kosher salt and freshly ground black pepper, and toss gently to coat the ribbons evenly.
-
Step 4.
Using the vegetable peeler, shave the pecorino Romano (or other hard cheese) into thin shards over the squash. Sprinkle the cooled toasted pine nuts and chopped fresh basil or parsley over the salad. Serve immediately.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.