Living Harvest Gardens
Salad

Squash Ribbon Salad

Raw shaved ribbons of summer squash dressed with lemon, olive oil, parmesan, and mint.

  • Serves4
  • Prep15 min
  • LevelEasy
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Ingredients

  • 1 pound summer squash
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup Parmesan, shaved
  • 1/4 cup fresh mint leaves, torn
  • 1/2 teaspoon flaky salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons toasted pine nuts

Method

  1. Run a vegetable peeler or mandoline down the squash to make long, thin ribbons.
  2. Whisk together the lemon juice and olive oil with the salt and pepper.
  3. Toss the ribbons gently with the dressing and let them sit for 5 minutes to relax.
  4. Fold in most of the shaved Parmesan and torn mint.
  5. Pile onto a platter and finish with the remaining Parmesan and the pine nuts.

Notes

Shaved raw is where Rampicante gets to shine, because its firm, dense, nutty flesh holds a ribbon and stays crisp under the dressing instead of weeping into a puddle the way watery zucchini will. Pick it young and pale for this, when there is no seed cavity to get in the way of a clean, long ribbon. Black Beauty and Lemon squash both work sliced very thin, just dress them right before serving so they keep their bite.

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