One of the best things about eating raw summer squash, other than all the nutrients you get, is that the squash easily takes on flavors. Letting the slices soak in the dressing is key, so don’t forget to do that step.
- Prep Time:15m
- Total Time:15m
- 3 tbsp. fresh squeezed lemon juice
- Zest from one whole lemon (or a bit less)
- 4 tbsp. extra virgin olive oil
- 2 medium sized yellow or green summer squash (about 3-4 cups sliced squash)
- 3 handfuls baby arugula (or spinach) leaves
- 1/2 c sliced or chopped fresh herbs (we recommend a basil, mint, and parsley mixture)
- Whisk the zest, lemon juice, and olive oil in a bowl. You can use a little less zest if you aren't a super lemon fan.
- Thinly slice the squash and layer the squash in a flat dish and pour about 2/3 of the lemon olive oil mixture over it. Season with sea salt and pepper to taste. Let squash marinate for about 15 minutes while you prep other ingredients.
- Wash baby arugula (or spinach) leaves, along with the herbs of your choice, and spin dry, then coarsely chop herbs.
- Combine arugula (or spinach) and herbs in a large bowl. Add marinated squash slices, toss to combine, and taste to see if you want to add more dressing, sea salt, or fresh ground black pepper.