Summer squash season has officially arrived, and Lake Tahoe Markets is stuffing Market Bags with gorgeous yellow squash and tender zucchini at peak freshness. Summer squash is fresh, tender, and begging to be sliced, shaved, or tossed into something delicious. It’s that sweet spot in midsummer when squash is so abundant and so good that a simple salad feels like the smartest, breeziest way to celebrate the harvest.
Summer squash salad is basically summer showing off. It’s the kind of salad you toss together in five minutes and then wonder why you don’t make it every single day. Light, crisp, a little creamy, a little zippy and goes perfectly with anything from grilled chicken to a lazy porch cocktail. It’s summer in a bowl, no fuss, all charm.
Summer Squash Salad
Packing a satisfying crunch, this salad is a tasty alternative to coleslaw.
4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 Tbsp. Dijon mustard
2 Tbsp. snipped fresh parsley
1½ tsp. salt
1 tsp. dill weed
½ tsp. pepper
In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate at least 2 hours. If desired, top with additional snipped fresh parsley.
–Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com