I love finding ways to prepare vegetables differently and turning summer squash into delicate ribbons without having to turn on any heat makes this salad perfect for summer. I was able to pick up most of the ingredients from the farmer’s market, which I swear always tastes better. There may not be too many weeks of summer left (how did that go by so fast??) but if you can squeeze this recipe in while summer squash is still available, I highly recommend it!
Summer Squash Salad
For the dressing:
1/4 cup olive oil
3 tbsp lemon juice
2 tbsp basil, chopped
1 garlic clove, minced or crushed
salt and pepper to taste
2-3 medium sized yellow and green summer squash
1 cobb of corn
1 ripe avocado, diced
1/4 cup goat cheese
2 tbsp basil, chopped
1. To make the dressing, simply whisk all ingredients together.
2. Use a mandolin to thinly slice the summer squash.
3. Boil or grill the corn and slice off kernels.
4. Toss the summer squash and corn with half of the dressing.
5. Sprinkle the avocado and goat cheese on top and drizzle the remaining dressing over top.
6. Garnish with extra basil.
