Summer Squash Salad

"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. :)"
photo by Chef RZ Fan photo by Chef RZ Fan
photo by Chef RZ Fan
Ready In:


  • 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)


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

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  1. 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!
  2. 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 (Recipe # 70005) and they added color as well as a little more flavor. Thanks for a healthy, refreshing salad. Carole in Orlando


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