Introducing a delightful twist on summer salads: Creamy Fresh Squash and Zucchini Salad. Bursting with vibrant colors and flavors, this salad is a celebration of seasonal produce at its finest. Picture crisp zucchini and yellow squash, thinly shaved into delicate rounds, mingling with sweet onions and nutty pecans, all brought together with a creamy, tangy dressing that’s as refreshing as it is indulgent.
This simple salad combines the natural sweetness of honey, the zing of lemon juice, and the subtle heat of Dijon mustard, all emulsified with extra virgin olive oil and a touch of creamy mayonnaise. The result? A luscious dressing that coats each slice of squash and zucchini, enhancing their freshness and bringing out their natural flavors.
Topped with a generous sprinkle of Parmesan cheese for savory richness and thin slices of Asiago cheese for a hint of nuttiness, this salad is a true symphony of taste and texture.
Garden-Fresh Zucchini and Yellow Squash
Add a delightful burst of seasonal flavor to your summer salads. There’s something special about harvesting produce straight from the garden. From garden to table, it’s a reminder of the simple pleasures and wholesome abundance that nature provides.
Squash and Zucchini Salad Recipe Tips
Here are a few tips to help you make this simple salad amazing. Use a mandolin slicer or a sharp knife to thinly shave the zucchini, yellow squash, and onion into uniform rounds. Consistent slicing ensures even cooking and a visually appealing presentation.
Prepare the dressing a day in advance and store it in the refrigerator until ready to use. This allows the flavors to meld together, resulting in a more cohesive and delicious dressing.
Toasting the pecans or walnuts adds depth of flavor and crunch to the salad. Simply spread the nuts in a single layer in a large skillet and toast pecans over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. You can also use a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned.
Adjust Seasonings. Taste the dressing before tossing it with the salad ingredients and adjust the seasonings as needed. Add more lemon juice for brightness, honey for sweetness, or salt and pepper for balance.
Shave Just Before Serving. To maintain the freshness and texture of the zucchini and squash, shave them into thin rounds just before assembling the salad. This prevents them from becoming soggy and ensures a crisp, crunchy bite.
When tossing the salad with the dressing, mix gently to avoid breaking the delicate zucchini and squash rounds. Use a light hand to coat the vegetables evenly without crushing them.
Chill the Raw Zucchini Salad
For the best flavor and texture, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and enhances the crispness of the vegetables.
Garnish with Cheese. Just before serving, sprinkle the salad with shredded Parmesan cheese and thin slices of Asiago cheese. The cheese adds a savory depth to the salad and complements the creamy dressing beautifully.
Creamy Fresh Squash and Zucchini Salad
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Kitchen Essentials
Ingredients
- 1/3 Cup Pecans chopped or walnuts
- 3 Tablespoons Mayonnaise or Miracle Whip or plain Greek yogurt
- 1/3 Cup Lemon Juice fresh squeezed or from concentrate
- 3 Tablespoons Honey can use granulated sugar or maple syrup
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Dijon Mustard
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 3 Medium Zucchini shaved into thin rounds with mandolin slicer
- 2 Medium Yellow Squash shaved into thin rounds with mandolin slicer
- ½ Small Onion yellow onion, red onion, or any other you like, sliced thin
- ½ Cup Parmesan Cheese Shredded
- 1 Ounce Asiago Cheese sliced thin
- Fresh Parsley or dried parsley if you don’t have fresh on hand.
Instructions
- Using a mandolin slicer, slice the zucchini, yellow squash, and onion into paper thin slices. You can do zucchini ribbons, but I like to make coins. Place in large bowl.3 Medium Zucchini, 2 Medium Yellow Squash, ½ Small Onion
- In large skillet, toast pecans over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.1/3 Cup Pecans
- In a small bowl, whisk mayonnaise, lemon juice, honey, extra virgin olive oil, Dijon mustard, salt, and black pepper.3 Tablespoons Mayonnaise, 1/3 Cup Lemon Juice, 3 Tablespoons Honey, 3 Tablespoons Extra Virgin Olive Oil, 2 Tablespoons Dijon Mustard, 1/2 Teaspoon Salt, 1/4 Teaspoon Black Pepper
- Pour over the zucchini and squash and gently fold the ingredients to coat with the lemon vinaigrette.
- Serve and sprinkle with the parmesan cheese, pecans, parsley, and thin sliced asiago cheese.½ Cup Parmesan Cheese, 1 Ounce Asiago Cheese
- Serve salad sprinkled with walnuts and parsley.Fresh Parsley or dried parsley if you don’t have fresh on hand.
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You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.