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.
Salad Ingredients:
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.
I'm an engineer, an animal lover, a runner and an ex-rower. I like medical devices, big ships and mountains. This is my journey teaching myself to make healthy foods and explore the world of vegan and vegetarian cuisine.
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