Summer Squash With Scallions, Chile, and Parsley
Season Salad

Summer Squash With Scallions, Chile, and Parsley

Look no further: your go-to summer side dish for every potluck, barbecue, and picnic is here. If you’ve never eaten a raw squash salad before, you’re in for a treat (and there’s no need to cook a thing). Tossing the rounds with salt allows them to soften and absorb every bit of flavor. While the vinegar adds the right amount of acidity to pair well with almost any meat, but grilled steak, roasted chicken, or quick-sautéed shrimp are particularly perfect alongside. Topped with a chopped almond dressing, the result is light, flavorful, and perfect for a hot summer evening.


2 pounds mixed zucchini and summer squash, unpeeled and very thinly sliced into rounds (about 6 cups packed)
1 cup loosely packed fresh flat-leaf parsley leaves and tender stems
4 scallions, sliced (½ cup)
3 tablespoons red wine vinegar
1 serrano chile, seeded and thinly sliced
2 teaspoons kosher salt, divided
½ cup roasted salted almonds, roughly chopped
¼ cup olive oil
½ teaspoon freshly ground black pepper

DirectionsInstructions Checklist
Step 1
Toss together squash, parsley, scallions, vinegar, chile, and 1½ teaspoons of the salt in a large bowl. (Salad may be stored in refrigerator in an airtight container up to 1 day.)

Step 2
Stir together almonds, oil, black pepper, and remaining ½ teaspoon salt in a bowl. Add to squash mixture; toss to combine. Serve at room temperature.

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