Total Time
Prep 20 mins
Cook 0 mins

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. :)

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)


  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.
Most Helpful

Great recipe for the garden squash. We loved this one ! The only changes I made were using one small onion from our garden in place of the shallots. I also used 2 lemons and one lime and dried dill. It had a wonderful fresh flavor and will be a frequent treat around here. Thanks for sharing!

Chef RZ Fan June 24, 2009

A delightful salad! I cut it in half for the two of us and it was just right. I did add a little Splenda to the lemon juice as we don't like things to tart, but that is a personal preference. I also threw in some sun dried tomatoes (" Sun-Dried " Tomatoes) and they added color as well as a little more flavor. Thanks for a healthy, refreshing salad. Carole in Orlando

carole in orlando May 11, 2004