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.
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Course: Salad, Salad Dressing
Cuisine: American
Keyword: 30 minute meal, cold salad, salad side dish
Servings: 6Servings
Calories: 235kcal
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Fresh Parsley or dried parsley if you don’t have fresh on hand.
text ingredients
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.