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Summer Squash and Herb Salad with Almonds and Parmesan

Summer Squash and Herb Salad with Almonds and Parmesan

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes

This quick, yet elegant salad is the perfect accompaniment to grilled meats or a simple pasta dish. Crisp yet tender summer squash and crunchy toasted almonds create a salad full of contrasts, while plenty of fresh herbs take the place of traditional salad greens. Any salty, aged cheese, such as manchego or aged Gouda, could be substituted for the Parmesan.

Tip

Don't dress the salad until you are ready to serve. The herbs are delicate and wilt quickly. Also, don't forget to cut out the core from each squash quarter. The soft, porous center will soak up dressing and become mushy.

Ingredients
  • 1½

    teaspoons grated lemon zest

  • 3

    tablespoons lemon juice

  • 3

    tablespoons extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 1

    8-ounce zucchini, trimmed, quartered lengthwise, cored and thinly sliced on the diagonal

  • 1

    8-ounce summer squash, trimmed, quartered lengthwise, cored and thinly sliced on the diagonal

  • ¾

    cup lightly packed fresh basil, torn if large

  • ½

    cup lightly packed fresh mint, torn if large

  • ⅓

    cup sliced almonds, toasted

  • 1½

    ounces Parmesan cheese, shredded on the large holes of a box grater (about ½ cup)

In a small bowl, whisk together the lemon zest and juice, oil, 1 teaspoon salt and ½ teaspoon pepper. Set aside. In a large bowl, toss together the zucchini, summer squash, basil, mint, almonds and all but 2 tablespoons of Parmesan. Add the dressing and toss. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining Parmesan.

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