How To Make A Fantastic Squash Salad

You're Going To Love This Salad

Whenever I serve this salad, everyone asks -- what is it? I just tell them: give it a try and see what you think. They LOVE it.

... and are shocked to discover that it's a raw squash salad.

It comes together quickly, and tastes incredible. You're going to enjoy serving this simple dish.


3 or 4 squash -- you can use yellow squash, zucchini, pattypan, etc. I like the look of it when you mix yellow squash with zucchini



4 tbsp. plain yogurt

juice of one lemon

1 green onion (scallion) chopped, including the green tops

1/4 cup (packed) fresh basil leaves, sliced into strips

black pepper, to taste

How To Make Squash Salad

Wash the squash, and cut off the stem and blossom ends.

Using the large holes on your box grater, grate the squash into a collander. Sprinkle the squash LIBERALLY with salt, then let it drain for about a half hour.

Meanwhile, make the dressing: into your salad bowl put the yogurt, chopped green onions, lemon juice, sliced basil leaves, and black pepper. Stir till it is mixed thoroughly.

During the half hour the squash is draining, you will need to squeeze the squash with your hands to help the vegetables extrude as much liquid as possible.

Trust me -- you're going to be amazed by how much liquid comes out of the squash.

NOTE: It is really important that you remove as much liquid as possible.

I use a paper towel to wipe the last of the liquid from the squash.

Put the grated squash into your salad bowl with the dressing, and mix gently and thoroughly. Taste for seasoning -- sometimes this salad benefits from just a little more salt and black pepper.

I like to serve this salad cold, so I always put it into the fridge until the rest of my meal is made. However, it's good room temperature, too.


More by this Author

  • World's Best Cornbread Recipe

    I just tried your cornbread recipe & it is simply AMAZING! It reminds me so much of my grandmother's recipe-I never thought I'd have some cornbread this good again. Thank you! :)

  • World's Best Green Papaya Salad Recipe

    I spent this past January in Southeast Asia -- Thailand, Laos and Cambodia -- and was introduced to a green papaya salad that is a staple of the region's cuisine. They call it som tum. It is absolutely delicious, and...

  • World's Best Deviled Eggs Recipe

    We've all been at a potluck where there were several different trays of deviled eggs. Some taste fantastic... and some? Yikes. Why aren't they good? I'm about to explain what makes a delicious deviled egg, plus tell...

Comments 3 comments

homesteadpatch profile image

homesteadpatch 5 years ago from Michigan

We make a similar dish with Cucumbers, we'll have to try this one as well!

Buster Bucks profile image

Buster Bucks 5 years ago from Sonoma County, California Author

Hi Rochelle,

I agree! I'm always on the lookout for new ways to prepare squash.

Thanks so much for taking the time to write. It means a lot.

Best regards,


Rochelle Frank profile image

Rochelle Frank 5 years ago from California Gold Country

This is definitely going in my recipe file. One can never have too many squash options, once the vegetable garden gets going.

Thanks, Buster.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article