Summer Squash Salad with Lemon Citronette

Summer Squash Salad with Lemon Citronette (Nightshade-Free Recipe Analysis)

Raw, ribboned yellow and green squash tossed with an herbed lemon vinaigrette, pine nuts and feta cheese. Buy the freshest, smallest squash you can find (local/organic will have the best flavor). Salting the squash helps draw out excess moisture, so allow 20 minutes for that step (unless you're really pinched for time, in which case, skip it).

Full recipe at cookieandkate.com

Serving

    keyboard_arrow_down

Compliance

Based on the Nightshade-Free way of eating preset. View more Nightshade-Free recipes.

1157g

Ingredients

keyboard_arrow_down

1/4 cup pine nuts (or slivered almonds or sunflower seeds)

0.25 cup (34g) Nuts, Pine Nuts, Dried

34g
keyboard_arrow_down

2 pounds mixed baby zucchini and yellow squash

2 pounds (907g) Squash, Zucchini, Baby, Raw

907g
keyboard_arrow_down

1/4 tsp Salt

0.25 tsp (1.5g) Salt, Table

1.5g
keyboard_arrow_down

1/2 to 1 cup quality feta cheese, crumbled

1 cup (150g) Cheese, Feta

150g
keyboard_arrow_down

1/2 teaspoon finely grated lemon zest

0.5 tsp (1g) Lemon Peel, Raw

1g
keyboard_arrow_down

1 tablespoon fresh lemon juice

1 tbsp (15g) Lemon Juice, Raw

15g
keyboard_arrow_down

1 large garlic clove, pressed or minced

1 clove (3g) Garlic, Raw

3g
keyboard_arrow_down

1 teaspoon chopped fresh thyme

1 tsp (0.8g) Thyme, Fresh

0.8g
keyboard_arrow_down

1 teaspoon chopped fresh mint (or tarragon)

1 tsp (1.9g) Spearmint, Fresh

1.9g
keyboard_arrow_down

1 teaspoon chopped fresh flat-leaf (Italian) parsley

1 tsp (2g) Italian Parsley

2g
keyboard_arrow_down

3 tablespoons olive oil

3 tbsp (41g) Oil, Olive, Salad Or Cooking

41g