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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.