Creamy Fresh Squash and Zucchini Salad
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.
Servings: 6 Servings
Calories: 235kcal
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Kitchen Essentials
Mandoline Slicer
Blue Bowl
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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.
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.
Nutrition
Calories: 235kcal | Carbohydrates: 18g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 526mg | Potassium: 500mg | Fiber: 3g | Sugar: 14g | Vitamin A: 442IU | Vitamin C: 34mg | Calcium: 191mg | Iron: 1mg
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