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Allyson Kirchner
403-208-6921
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Summer Squash Salad

Ingredients

  • 1 large zucchini, ends trimmed
  • 1 large yellow squash, ends trimmed
  • 1/2 tsp. kosher salt, divided
  • Juice of 1 lemon
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. rice vinegar
  • 2 cloves garlic, peeled
  • ¼ cup fresh cilantro
  • ¼ of small red onion, peeled
  • 2 tbsp. honey
  • 1 tsp. poppy seeds, toasted

Directions

  • 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 ¼ tsp. of salt. Let stand 10 minutes; drain liquid.
  • In the bowl of the Chop ’N Prep™ Chef, 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.

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