Monday, July 8, 2013

Squash Ribbon Salad

Hi everyone!  Do you have a garden this year, or at least a generous neighbor?  Our garden has done amazingly well so far this year which means we've been overrun with squash!  What a "problem" to have, huh. :)  So, I've tried to be inventive in cooking it so that we're not eating it the same way night after night.  I've been pleased with the results!  This squash ribbon salad took just a few minutes to prepare and was crunchy, fresh, and delicious.  The food we ate with it are fish sandwiches and sweet potato fries.  You can find the recipes for the fish and sweet potato fries here!  I added freshly sliced cucumber and red onion to the sandwich, as well as my own tartar sauce.

Squash Ribbon Salad

1 large yellow squash
3 TB Extra-Virgin Olive Oil (or EVOO)
2 TB lime juice
1 tsp. garlic

Using a vegetable peeler, peel the squash into large pieces, or "ribbons".  Stop peeling once you reach the middle with the seeds!

Mix the additional ingredients together by hand in a small bowl.

Last, pour the dressing over the squash ribbons and refrigerate.


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