I love our local farmer’s markets. I try to show my support for our farmers by purchasing the vegetables they have available. This also allows me to eat more seasonally.
Sometimes what I buy doesn’t work with any of the recipes I was in the mood for. Or is something I’m not sure how to prepare. Or is something I’m the only one willing to try eating.
Last week I was in the mood for a salad but didn’t find any lettuce at the farmer’s market. Instead I found some Zucchini and Summer Squash.
I was on The Kitchn looking for a new and novel way to prepare the veggies when I came across a recipe that suggested that the squashes be eaten raw and in salad form. I used this recipe, Summer Salad Recipe: Squash Ribbon, as inspiration.
1 whole Zucchini
1 whole Summer squash
2 Green Onions
1/2 Cup Crumbled or Cubed Feta Cheese
1/2 Cup Golden Raisins.
- Create lengthwise ribbons out of Zucchini and Summer squash. I used a vegetable peeler.
- Sliver the Green onion
- Mix Salad ingredients together.
As a salad dressing I would use any kind of Balsamic vinegrette dressing you have on hand but I made my own using equal parts olive oil and balsamic vinegar, some Italian seasoning, garlic powder and a pinch of sugar.
It’s a wonderfully crisp fresh tasting salad. And would be fantastic for someone like my mom who is allergic to lettuce but eats it anyways because she likes salad.