Sunday, July 21, 2013

Quick-Marinated Yellow Squash Salad

Here's another nice yellow squash salad recipe!

Source:  Everyday Food magazine, September 2007

3 T. fresh lemon juice (from 1 lemon)
3 T. olive oil
coarse sea salt and ground pepper
2 medium yellow squash (8 oz. each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise*
1-2 t. fresh thyme leaves

In a medium bowl, whisk together lemon juice and oil.  Season with salt and pepper.  Add squash, shallot, and thyme.  Toss to combine.  Let stand 5 minutes before serving.

Serves 4

*Note - I substituted a red onion for the shallot (I haven't had any luck growing shallots!).

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