Shaved Summer Squash Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
22%
Shaved Summer Squash Salad
45 min.
4
144kcal

Suggestions


Welcome to a delightful culinary experience with our Shaved Summer Squash Salad! This vibrant dish is not only a feast for the eyes but also a celebration of fresh, seasonal ingredients that are perfect for warm weather dining. Whether you're looking for a light side dish, a refreshing starter, or a healthy snack, this salad checks all the boxes. With its vegetarian, vegan, gluten-free, and dairy-free attributes, it caters to a variety of dietary preferences, making it an ideal choice for gatherings or casual meals.

The star of this salad is the summer squash, which is beautifully shaved into delicate strips, allowing its natural sweetness to shine through. Paired with the peppery notes of baby arugula and the crunch of roasted almonds, each bite offers a delightful contrast of textures and flavors. The dressing, a simple yet zesty blend of extra-virgin olive oil, fresh lemon juice, and garlic, elevates the dish, bringing everything together in perfect harmony.

Ready in just 45 minutes, this Shaved Summer Squash Salad is not only quick to prepare but also low in calories, making it a guilt-free indulgence. So, gather your ingredients and get ready to impress your family and friends with this refreshing and nutritious salad that embodies the essence of summer!

Ingredients

  • servings baby arugula 
  •  garlic clove minced
  • servings pepper black freshly ground
  • tablespoons juice of lemon fresh
  • 2.5 tablespoons olive oil extra virgin extra-virgin
  • tablespoons almonds whole
  • pound to 3 sized squashes green yellow (a mix of and )

Equipment

  • bowl
  • whisk
  • peeler

Directions

  1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
  2. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste.
  3. Pour dressing over squash.
  4. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper.
  5. Garnish with the crushed almonds.

Nutrition Facts

Calories144kcal
Protein8.54%
Fat74.37%
Carbs17.09%

Properties

Glycemic Index
34
Glycemic Load
1.03
Inflammation Score
-6
Nutrition Score
9.4830434529678%

Flavonoids

Cyanidin
0.18mg
Catechin
0.1mg
Epigallocatechin
0.19mg
Epicatechin
0.05mg
Eriodictyol
0.38mg
Hesperetin
1.09mg
Naringenin
0.14mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.63mg
Kaempferol
3.52mg
Myricetin
0.01mg
Quercetin
0.86mg

Nutrients percent of daily need

Calories:144.44kcal
7.22%
Fat:12.79g
19.67%
Saturated Fat:1.56g
9.73%
Carbohydrates:6.61g
2.2%
Net Carbohydrates:4.21g
1.53%
Sugar:3.22g
3.58%
Cholesterol:0mg
0%
Sodium:5.44mg
0.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.3g
6.61%
Vitamin C:23.91mg
28.99%
Vitamin E:3.37mg
22.48%
Manganese:0.43mg
21.41%
Vitamin K:19.75µg
18.81%
Vitamin B2:0.26mg
15.13%
Vitamin B6:0.28mg
13.89%
Folate:47.42µg
11.86%
Potassium:401.13mg
11.46%
Magnesium:45.04mg
11.26%
Fiber:2.41g
9.63%
Vitamin A:465.24IU
9.3%
Phosphorus:86.27mg
8.63%
Copper:0.15mg
7.37%
Calcium:55.52mg
5.55%
Vitamin B1:0.08mg
5.17%
Iron:0.9mg
4.99%
Vitamin B3:0.87mg
4.34%
Zinc:0.62mg
4.16%
Vitamin B5:0.27mg
2.7%
Source:Epicurious