Summer Season Squash Salad with Lemon Citronette

This salad was expected to be a cake. I suggest, I implied for today’s post to be a honey-sweetened, berry-studded, lemon-infused cake. I believed my 2nd effort at the cake would be ideal, however I lacked eggs and attempted to get away with 2 rather of 3. This is what took place. On the benefit, I have a reason to consume cake for breakfast over the next week. I can’t choose which I enjoy more: cake for breakfast, or breakfast for supper?

zucchini and yellow squash

Rather of cake, I chose to share a wonderful summer season salad today. The salad includes ribboned squash tossed with feta, pine nuts and a lemon vinaigrette. It’s rejuvenating and crisp, an ideal side for a light summer season meal. I believe it would go terrific with a light pasta meal or grilled fish and a glass of cooled gewurztraminer. If you have not attempted raw squash, I hope you’ll go out your veggie peeler and provide it a shot. It’s my preferred method to consume squash.

lemon citronette and squash ribbons

This dish originates from a brand-new cookbook called Little Events, which I got from the publisher. It’s filled with fresh, inspired menus for seasonal amusing. I do not have a correct dining location so I do not captivate typically, however I wish to one day. The menus are constructed around meaty main dishes, however the meals are extremely produce focused as a whole. The images are beautiful, too, so I believed the book should have a correct reference.

Side note, did you understand that citrus-based vinaigrettes are often called citronettes? Now that I think of it, it makes best sense due to the fact that the word vinaigrette suggests vinegar. Citronette is the most charming word I have actually encountered in a long period of time. It makes me consider dancing animation clementines.

ribboned summer squash salad

summer squash salad recipe

Summer Season Squash Salad with Lemon Citronette

  • Author: Cookie and Kate
  • Preparation Time: 25 minutes
  • Overall Time: 25 minutes
  • Yield: 4
  • Classification: Salad

4.8 from 10 evaluations

Raw, ribboned yellow and green squash tossed with an herbed lemon vinaigrette, pine nuts and feta cheese. Purchase the best, tiniest squash you can discover (local/organic will have the very best taste). Salting the squash assists extract excess wetness, so permit 20 minutes for that action (unless you’re actually pinched for time, in which case, avoid it).

Active Ingredients


  • 1/4 cup pine nuts (or slivered almonds or sunflower seeds)
  • 2 pounds blended infant zucchini and yellow squash
  • Salt
  • 1/2 to 1 cup quality feta cheese, collapsed


  • 1/2 teaspoon carefully grated lemon enthusiasm
  • 1 tablespoon fresh lemon juice
  • 1 big garlic clove, pushed or minced
  • 1 teaspoon sliced fresh thyme
  • 1 teaspoon sliced fresh mint (or tarragon)
  • 1 teaspoon sliced fresh flat-leaf (Italian) parsley
  • 3 tablespoons olive oil


  1. Utilize a veggie peeler to shave the squashes into paper-thin ribbons, beginning on one side and making quarter turns till you reach the seedy core. Spread out the ribbons on a cutting board, spray freely with salt, and let them sit for 20 minutes.
  2. In a little frying pan over medium-low heat, toast the nuts till they are turning golden and aromatic, stirring regularly.
  3. Make the citronette: In a little bowl, blend together the lemon enthusiasm and juice, garlic, thyme, mint and parsley. While whisking, drizzle in the olive oil till the dressing is well mixed. Reserve till you’re prepared to serve.
  4. Wash the squash and carefully pat dry with a tidy tea towel or paper towels. Location in a serving bowl (if you are not serving the salad right away, cool the squash till later).
  5. Right prior to serving, blend the citronette last time. Toss the squash with the feta, pine nuts and citronette. Serve right away.


Dish adjusted from Little Events: Seasonal Menus for Cozy Dinners by Jessica Hair.
Storage recommendations: Remaining salad will keep well in the fridge for a day or more.
Modification it up: Do not hesitate to alter the fresh herbs; you’ll require about one tablespoon sliced herbs in overall.
Make it vegan: Leave out the feta and offset it with sliced kalamata olives or capers.
Make it nut totally free: Just utilize sunflower seeds for the salad base rather of pine nuts.

▸ Nutrition Info

The details revealed is a price quote supplied by an online nutrition calculator. It must not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

P.s. If you like this salad, you’ll most likely likewise enjoy my Mediterranean pasta salad. And if you’re searching for Self-reliance Day meal dishes, look no more.

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