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Summer Squash Salad

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“Fast, easy, light, and good! I love this during the summer. The preparation time is about how long it takes me; it really depends upon how fast you can chop and whisk. :)”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 small zucchini (about 1 pound)
  • 4 small crookneck yellow squash (about a pound)
  • 2 lemons, juice of or 2 limes, juice of
  • 2 shallots, finely chopped
  • salt & freshly ground black pepper
  • 12 cup vegetable oil (I use olive oil)
  • 2 tablespoons chopped fresh dill
  • fresh dill or other herbs, sprigs to garnish (optional)

Directions

  1. Trim ends off zucchini and yellow squash, and cut into narrow strips (julienne).
  2. Whisk lemon or lime juice with shallots, salt, and pepper.
  3. Whisk in oil and herbs.
  4. Toss squash with dressing and serve, garnished with herb sprigs if desired.

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