Description
Summer Squash Salad with Avocado & Pine Nuts is a refreshing and nutritious dish that captures the essence of summer. This vibrant salad features tender slices of baby summer squash paired with creamy avocado and crunchy pine nuts, making it an ideal choice for warm days. Perfect as a light lunch or a side dish at gatherings, this salad offers a delightful combination of flavors and textures that will impress your guests. With its quick preparation and fresh ingredients, it’s a must-try for anyone looking to add a healthy twist to their meal.
Ingredients
Scale
- ¼ cup pine nuts
- 1 ¼ lbs baby summer squash (zucchini, yellow squash, etc.)
- 2 tbsp extra virgin olive oil
- 1 large lemon, juiced
- 2 small avocados
- Flaky sea salt and freshly cracked black pepper
Instructions
- Toast the pine nuts in a small sauté pan over low heat until golden brown and fragrant; set aside to cool.
- Slice the ends off the baby squash and use a mandolin slicer to create thin rounds.
- In a large mixing bowl, combine the sliced squash with olive oil and lemon juice, tossing well; let marinate for 10 minutes.
- Add avocado chunks to the bowl and gently mix without mashing.
- Transfer half of the salad onto a serving platter; season with flaky sea salt and black pepper before adding the remaining salad on top.
- Crumble ricotta salata over the salad, sprinkle with chives and toasted pine nuts, then drizzle with more olive oil.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe (approx. 160g)
- Calories: 270
- Sugar: 2g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg