At my [rented] house in Philadelphia, I have a
vast, spacious yard tiny patio with a large[ish] planter box. It is just perfect for growing squash. My squash plants have become, since I first planted them in April, crazy giant monster plants. So, now, I have an incredible amount of squash. [The boyfriend is quite pleased that it’s a mild yellow squash – he was worried he was going to get saddled with pounds of butternut squash when I told him what I planted.] So, when I saw a recipe on B.A. for a squash salad that involves no cooking but lots of garlic, I knew I had to try it. And, it’s great. Went quite nicely with the other things I served at my recent mini-dinner party.
3 Tbs. almonds, roasted, then coarsely chopped
1 lb. summer squash [I used 2 yellow squashes and 1 zucchini]
3 to 4 handfuls of baby arugula
Dressing [I doubled this part of the recipe since I like the flavor of garlic better than the flavor of squash]
2.5 Tbs. extra virgin olive oil
2 Tbs. lemon juice
1 minced garlic clove
Salt and pepper
Trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a separate bowl, whisk together the dressing, then pour over squash shavings. “Toss” (as much as you can toss squash shavings) to coat, and let rest for a few minutes. Then, add some handfuls of baby arugula to the mix.
Garnish with the almonds. [Yes, it’s worth it to buy almonds – without the texture differential in there, the salad doesn’t seem as exciting.]