Squash Salad With Lemon Recipe
Ingredients
| 1 1/2 pounds each zucchini and yellow crookneck squash, cut into halves lengthwise | ||
| 1/2 cup minced red onion | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| 2 tablespoons minced fresh basil or 2 teaspoons dry basil | ||
| 1 tablespoon minced fresh oregano or 1 teaspoon dry oregano | ||
| Extra virgin olive oil | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Place squash on a rack in a large pan over about 1 inch of boiling water.
Cover and steam over high heat until tender when pierced (about 8 minutes).
Immerse in cold water to cool; drain.
Using a spoon, scrape out and discard seeds.
Cut squash halves crosswise into thin slices.
In a large bowl, combine onion, lemon juice, basil, oregano, and oil.
Add squash and mix gently; season to taste with salt and pepper.
Cover and steam over high heat until tender when pierced (about 8 minutes).
Immerse in cold water to cool; drain.
Using a spoon, scrape out and discard seeds.
Cut squash halves crosswise into thin slices.
In a large bowl, combine onion, lemon juice, basil, oregano, and oil.
Add squash and mix gently; season to taste with salt and pepper.
Chef
