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Summer Squash Salad

Summer Squash Salad
Summer Squash Salad
This healthy recipe comes from NDSU Extension Service.


¼ c. pine nuts (or slivered almonds or sunflower seeds)
2 lb. zucchini and yellow squash
Salt to taste
1 c. feta cheese
3 Tbsp. olive oil


Use a vegetable peeler to shave the squashes into paper-thin ribbons, starting on one side and making quarter turns until you reach the seedy core. Spread the ribbons on a cutting board and sprinkle with salt. In a small skillet over medium-low heat, toast the nuts until they are turning golden
and fragrant, stirring frequently. Place squash in a serving bowl (if you are not serving the salad immediately, refrigerate the squash.) Toss the squash with the feta, olive oil and nuts. Serve immediately.

Makes 10 servings. Each serving has 110 calories, 10 g fat, 4 g protein, 4 g carbohydrate, 1 g fiber and 140 mg sodium.


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