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…

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodSpeciality,
VegetarianMain Ingredient,

Ingredients

 Yellow squash2 Pound (About 3 Pieces)
 Sun dried tomatoes1⁄4 Cup (4 tbs), soaked in water for 15 minutes
 Sun dried olives10 , pitted
 Ears of corn2 , kernel removed from cob
 Lettuce/Spinach leaves1⁄2 Pound
 Carrots2 , cur into 1.5 inch pieces
 Red bell pepper2 , seeds removed, cut into 1.5 inch pieces
 Raw tahini1⁄4 Cup (4 tbs)
 Dates2 , soaked in water for 15 minutes
 Lemon1⁄4 Cup (4 tbs), juiced
 Water1⁄2 Cup (8 tbs)
 Nama shoyu sauce1 Tablespoon
 Chickpea miso/1/2 teaspoon himalayan sea salt1 Tablespoon
 Onion granules/1/4 fresh onion1⁄2 Teaspoon
 Cayenne1⁄16 Teaspoon
 Dill weed1 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.

Editors Review

Celebrate this summer with healthy and delicious summer squash. This impressive video shows an elegant recipe that would surely be a great summer delight. So watch this video to enjoy the summer squash with a flavorful dill sauce.
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