Refreshing Summer Squash Salad: A Crisp, Colorful, and Light
Refreshing Summer Squash Salad combines thinly sliced zucchini and yellow squash with crisp cucumbers, fresh herbs, and a bright lemon vinaigrette. The salad delivers a delightful balance of crunch, freshness, and subtle sweetness. Fresh parsley, basil, and a light citrus dressing enhance the vegetables without overpowering their natural flavor. Quick to prepare and naturally low in calories, this colorful salad is perfect for picnics, barbecues, healthy lunches, and summer entertaining. Every bite offers a refreshing taste of the season's best produce.
Ingredients
For the Salad
- 2 medium zucchini, thinly sliced
- 2 medium yellow squash, thinly sliced
- 1 cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- ¼ cup shaved Parmesan cheese
- 2 tablespoons sunflower seeds or pumpkin seeds
For the Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Wash the zucchini, yellow squash, and cucumber thoroughly. Using a sharp knife or mandoline slicer, cut them into very thin slices.
- Thinly slice the red onion and place it in cold water for 5 minutes to reduce sharpness. Drain well.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth.
- In a large serving bowl, combine zucchini, yellow squash, cucumber, red onion, basil, and parsley.
- Pour the lemon vinaigrette over the vegetables and toss gently to coat evenly.
- Top with shaved Parmesan cheese and sunflower seeds. Serve immediately for maximum freshness.
Notes
- Use fresh, firm squash for the best texture.
- Thin slices absorb the dressing more effectively.
- Fresh herbs provide superior flavour.
- Chill ingredients before assembling.
- Parmesan can be omitted for a dairy-free version.
- Dress the salad just before serving.
- Store leftovers in the refrigerator.
- Best enjoyed within 24 hours.