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Summer squash salad fresh herb vinaigrette

  • Author: Jess
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6-8 servings 1x
  • Category: Main/Side
  • Method: Combine
  • Cuisine: American


Summer squash salad fresh herb vinaigrette




  • 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


  • 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


  1. In a small bowl, whisk together your lemon juice, olive oil, dijon, honey, dill, and basil. Set aside.
  2. Cook quinoa according to package directions. Set aside and let cool.
  3. 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.
  4. Once your corn are cool in to handle, cut off all the kernels using a sharp knife. Set aside.
  5. Chop the ends off your zucchinis and discard them.
  6. Using a mandolin or a vegetable peeler, peel your zucchinis into ribbons.
  7. Add your zucchini ribbons, corn kernels, quinoa, crumbled feta, dill, and salt & pepper into a large mixing bowl.
  8. Top with dressing and toss together.
  9. Serve immediately.


  • Serving Size: 1/8 recipe
  • Calories: 251
  • Sugar: 8g
  • Fat: 14g
  • Saturated Fat: 3g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 8g

Keywords: Summer squash salad fresh herb vinaigrette, healthy salad recipe, how to make vinaigrette