Summer Squash and Parsley Salad

My mandolin gets a lot of use during the summer, especially when it comes to summer squash. I adjust it to the thinnest setting and slice away….there is something about those paper-thin pieces that make the squash taste extra delish. This is a recipe for my summer squash salad that I serve up about once a week. Sometimes I add Dijon mustard or honey to the dressing and I play with different herbs, oscillating from parsley to basil to mint. All the different combinations work wonderfully, jut remember to let it sit for at least 10 minutes before eating so some of the juices penetrate into the squash.

Serves 2-3

2 summer squash, thinly sliced (any variety will work, yellow squash and zuchinni are my faves)
¼ cup parsley, minced (sub in basil or mint if you prefer)
1 lemon, zest and juice
1 tsp. chili flakes
2-3 cloves garlic, minced
Splash of olive oil
Salt and pepper

A mandolin gives you beautiful, uniformly thin squash but if you don’t have a one, you can easily thinly slice using a knife. In a small bowl mix, combine lemon juice and zest, with chili flakes, olive oil, minced garlic, salt and pepper.  In a medium bowl, combine squash and lemon dressing then toss until evenly coated. Add parsley and mix in with a large spoon. Let it then sit on the counter for at least 10 minutes to let the juices marinade into the squash, then serve and enjoy.

Tagged as: lemon juice, parsley, salad, summer, summer squash