S is for Summer Squash Salad!
This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet. It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.
Such an awesome time of year, the farms are overflowing with amazing produce and one of my favorites to grab is summer squash. I searched the Taste of Home website and this recipe fit the challenge perfectly.
Technically, zucchini is also a summer squash (so are crookneck and pattypan) but most people think of the yellow variety. This recipe starts with julienning both yellow summer squash and zucchini.
Sure, you can do it by hand or maybe you have a disk for your food processor. I have my trusty Titan peeler that my husband bought me over 20 years ago. I started from the halfway point for smaller strands, but you do what you like.
Next up are some sliced radishes. I sure wish I could say these were from my garden but the rabbits and deer nibbled all the greenery off so it was a very low yield this year.
For the dressing you need Dijon mustard, apple cider vinegar, olive (or canola) oil, salt, pepper, dill weed and fresh parsley.
I put all of the ingredients into a wide mouth Ball jar, put the lid on and shook the crap out of it. Yes, that's an industry term ;)
It blends up beautifully and the best part is one less thing to clean up. Oh, and you can easily double it and store extra in the fridge.
I added about half the dill to mine because I use it so rarely I can never remember if I like it or not.
You want this to sit and soak into the vegetables so add the dressing and give it a thorough toss then cover it and pop it into the fridge for a few hours or overnight.
I tried it a few hours later and I decided that it needed the rest of the dill after all. I also added some more fresh cracked black pepper. It was good, but I think it was even better the next day.
Thank you again to Wendy for hosting the 2024 Alphabet Challenge and to the other bloggers for sharing their recipes this week! Check them out using the links down below!
Summer Squash Salad
Ingredients
- 4 cups julienned zucchini
- 4 cups julienned yellow squash
- 2 cups sliced radishes
- 1 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons snipped fresh parsley
- 1-1/2 teaspoons salt
- 1 teaspoon dill weed
- 1/2 teaspoon pepper
Instructions
- In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables.
- Cover and refrigerate at least 2 hours. If desired, top with additional snipped fresh parsley.
Food Lust People Love: Cheesy Sausage and Egg Casserole
Jolene’s Recipe Journal: Summer Squash Salad
Karen’s Kitchen Stories: Cold Sesame Noodles
Blogghetti: Air Fryer Sausage Balls
A Messy Kitchen: Strawberry Mint Spritzers
A Day in the Life on the Farm: Southern Style BBQ Shrimp
Magical Ingredients: Spanakoparatha
Sneha’s Recipe: Shami Kebabs
Mayuri’s Jikoni: Schezwan Sauce
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Whiskey Skillet Teriyaki Chicken
Culinary Cam: Buttermilk Shortcakes with Macerated Berries
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