Raw, ribboned yellow and green squash tossed with an herbed lemon vinaigrette, pine nuts and feta cheese. Buy the freshest, smallest squash you can find (local/organic will have the best flavor). Salting the squash helps draw out excess moisture, so allow 20 minutes for that step (unless you’re really pinched for time, in which case, skip it).
Recipe adapted from Small Gatherings: Seasonal Menus for Cozy Dinners by Jessica Strand.
Storage suggestions: Leftover salad will keep well in the refrigerator for a day or two.
Change it up: Feel free to change up the fresh herbs; you’ll need about one tablespoon chopped herbs in total.
Make it vegan: Omit the feta and make up for it with sliced kalamata olives or capers.
Make it nut free: Simply use sunflower seeds for the salad base instead of pine nuts.
Recipe from Cookie and Kate: https://cookieandkate.com/summer-squash-salad-with-lemon-citronette/