Summer Squash With Dill Sauce Recipe Video
It’s about that time… When summer squash is so abundant, you really have no idea what to do with it. In this recipe, Annmarie prepares a raw food recipe using summer squash. She also adds a great dill sauce from Rene Oswald to put it over the top! Here’s the recipe…
Ingredients
| Yellow squash | 2 Pound (About 3 Pieces) | |
| Sun dried tomatoes | 1⁄4 Cup (4 tbs), soaked in water for 15 minutes | |
| Sun dried olives | 10 , pitted | |
| Ears of corn | 2 , kernel removed from cob | |
| Lettuce/Spinach leaves | 1⁄2 Pound | |
| Carrots | 2 , cur into 1.5 inch pieces | |
| Red bell pepper | 2 , seeds removed, cut into 1.5 inch pieces | |
| Raw tahini | 1⁄4 Cup (4 tbs) | |
| Dates | 2 , soaked in water for 15 minutes | |
| Lemon | 1⁄4 Cup (4 tbs), juiced | |
| Water | 1⁄2 Cup (8 tbs) | |
| Nama shoyu sauce | 1 Tablespoon | |
| Chickpea miso/1/2 teaspoon himalayan sea salt | 1 Tablespoon | |
| Onion granules/1/4 fresh onion | 1⁄2 Teaspoon | |
| Cayenne | 1⁄16 Teaspoon | |
| Dill weed | 1 Tablespoon |
Directions
Shred the spaghetti squash with a manual shredder such as the Saladacco or use the food processor with the shredding blade, juilianne with your knife. Transfer squash to a large bowl.
Thinly slice the sun-dried tomatoes, chop the olives and fold into the squash with the corn. Serve over a bed of chopped lettuce greens.
Delicious Dill Sauce:
Place above sauce ingredients in high-speed blender. Run on high until smooth, run blender 1-2 minutes if you prefer a warm sauce.
Fold in the dill weed and pour desired amount into the squash salad.
Thinly slice the sun-dried tomatoes, chop the olives and fold into the squash with the corn. Serve over a bed of chopped lettuce greens.
Delicious Dill Sauce:
Place above sauce ingredients in high-speed blender. Run on high until smooth, run blender 1-2 minutes if you prefer a warm sauce.
Fold in the dill weed and pour desired amount into the squash salad.
