Summer Squash Salad
Lunch & Dinner
1 large zucchini, ends trimmed
1 large yellow squash, ends trimmed
½ tsp. kosher salt, divided
- 1 lemon Juice
- 3 tbsp. extra virgin olive oil
- 3 tbsp. rice vinegar
- 2 cloves garlic, peeled
¼ cup fresh cilantro
¼ small red onion, peeled
- 2 tbsp. honey
- 1 tsp. poppy seeds, toasted
Prep the veggies
Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini and squash. Transfer vegetables to large bowl and toss with 1/4 tsp. of salt.
Let stand 10 minutes then drain liquid.
Add the seasoning and serve
In the bowl of the SuperSonic Chopper Tall, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red onion, honey and remaining salt.
Pour over vegetables and gently toss to coat.
Refrigerate 20 minutes.
Sprinkle with poppy seeds before serving.