Summer Squash Ribbon Salad - Joy of Kosher

Summer Squash Ribbon Salad

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To make ahead, Prepare dressing and refrigerate for up to two weeks in glass jar. You can also prepare squash ribbons up to 24 hours before serving. Store wrapped in paper tower in sealed bag.

ALSO TRY SUMMER SQUASH OVEN FRIES

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  • Prep Time
  • 4Servings

Ingredients

  • 4 medium summer squash (yellow or zucchini)

  • ⅓ cup Kikkoman® Rice Vinegar

  • 1 Tablespoon Kikkoman® Soy Sauce

  • ⅓ cup extra virgin olive oil

  • 1 teaspoon garlic, minced

  • 1 cup fresh basil, chopped

  • ½ cup feta cheese, crumbled

  • ⅓ cup pine nuts, toasted

Preparation

1. To prepare squash ribbons, peel summer squash using a vegetable peeler or spiralizer. (Make sure to stop once you hit the seed section of the squash. Reserve for soup or vegetable stock).

2. To prepare salad dressing, whisk rice vinegar, soy sauce, olive oil, crushed garlic together until emulsified and creamy.

3. Pour desired amount of dressing over summer squash ribbons. Combine chopped basil, crumbled feta and toasted pine nuts. Serve immediately.

ALSO TRY GRILLED SUMMER SQUASH STEAKS