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Summer squash salad fresh herb vinaigrette
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 6-8 servings
- Category: Main/Side
- Method: Combine
- Cuisine: American
Description
Summer squash salad fresh herb vinaigrette
Ingredients
dressing
- 1/2 cup lemon juice
- 6 tbsp olive oil
- 2 tbsp dijon
- 2 tbsp honey (or maple syrup)
- 2 tbsp chopped dill
- 2 tbsp chopped basil
salad
- 1/2 cup quinoa
- 2 yellow zucchinis
- 2 green zucchinis
- 4 fresh market corn
- 1/2 cup crumbled feta
- 1/4 cup fresh dill, chopped
- salt & pepper to taste
Instructions
- In a small bowl, whisk together your lemon juice, olive oil, dijon, honey, dill, and basil. Set aside.
- Cook quinoa according to package directions. Set aside and let cool.
- Shuck your corn, and place them in a large pot of boiling water. Cook for about 3 minutes, then remove from heat and run under cold water to stop them from cooking.
- Once your corn are cool in to handle, cut off all the kernels using a sharp knife. Set aside.
- Chop the ends off your zucchinis and discard them.
- Using a mandolin or a vegetable peeler, peel your zucchinis into ribbons.
- Add your zucchini ribbons, corn kernels, quinoa, crumbled feta, dill, and salt & pepper into a large mixing bowl.
- Top with dressing and toss together.
- Serve immediately.
This was a fun way to use up some squash and made for a really light, fresh side dish. The dressing pulled everything together without being too much. Would be great to bring to a summer BBQ or just have for lunch.