Quick Marinated Yellow Squash Salad
Our delicious young squash paired with fresh spices, lemon and shallots make the perfect summer salad in the Santa Barbara spring.
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons olive oil
Coarse salt and ground pepper
2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise
1 to 2 teaspoons fresh thyme leaves
In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.
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