Shaved Summer Squash Salad with Goat Cheese and Mint
Yield: 3- 4 Servings
Prep: 10 minutesminutes
Cook: 20 minutesminutes
Total: 30 minutesminutes
Ribbons of yellow and green squash are tossed with a light lemon vinaigrette, thinly sliced red onion, and topped with crumbled goat cheese and fresh mint! To create thin squash ribbons, I recommend using a mandolin. Marinating the squash ribbons and red onion in the vinaigrette for at least 20 minutes before serving allows the squash to soften slightly and improves the overall texture of this salad.
1lb (0.45 kg)small yellow and green squashsliced lengthwise into ribbons using a mandolin
¼red onionthinly sliced
5-6large mint leavesroughly shredded
⅓cupcrumbled goat cheese or feta
Instructions
Whisk together the lemon juice and mustard in a salad bowl. Slowly pour in the olive oil, whisking quickly to emulsify the mixture. Season to taste with salt and fresh pepper.
Add the squash ribbons and red onion to the large bowl and toss gently with the dressing. Allow the mixture to sit for 20 minutes. Season salad to taste with salt and pepper, be generous. Add the torn mint leaves (use your fingers to shred to avoid bruising) and toss.