Zucchini, Summer Squash and Feta Salad
Serves | 4-6 |
Prep time | 15 minutes |
Website | Adapted from Cooking Light |
Ingredients
- 2 Small zucchini (sliced thinly lengthwise )
- 2 Small summer squash (sliced thinly lengthwise)
- 2 tablespoons fresh mint (finely chopped)
- 75g feta cheese (finely crumbled)
- 1 teaspoon lemon zest (finely grated - about half a lemon)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fine sea or kosher salt
- salt and pepper (to taste)
Note
I used a mandolin to slice the zucchini and squash, but a vegetable peeler would work well too.
Directions
1. | Shave zucchini and squash lengthwise into 1/8 inch slices. |
2. | Toss 1/4 tsp of salt with shaved zucchini and squash and set aside for 10 minutes. Drain any excess water from the bowl. |
3. | Combine lemon zest, olive oil, lemon juice and mint in a small bowl and whisk together. |
4. | Toss zucchini and squash with dressing and adjust seasoning with s&p |
5. | Transfer salad to large plate, top with crumbled feta and serve immediately. |