Its bumper crop season and this Raw Summer Salad is the perfect way to use up all those veggies. It's also the perfect thing to pair with my favorite summer time weekned dinner, these delicious grilled ribeyes!
Table of Contents
Why I Love This Recipe
Zucchini, yellow squash, peas, fennel, goat cheese, lemon juice, olive oil and dill… plus a little salt and pepper. Okay so it's almost a raw salad (don't mind the goat cheese) but either way it’s the perfect summer salad. It’s exactly what the doctor ordered after my schnitzel overdose in Germany. Don’t get me wrong, I loooooooove a schnitzel as much as the next person… but after 9 days of delicious fried pork and potatoes, I need a little bit of raw veggies in my life. Plus its super hot here in LA at the moment, and turning on the oven or firing up the stove is almost too much work!
Ingredients & Substitutions
- Zucchini
- Yellow Squash
- Fennel Bulb
- Snap Peas
- Corn
- Goat Cheese
- Dill
- Kosher Salt
- Black Pepper freshly cracked
- Lemon Juice
- Olive Oil
*For a full list of ingredients and instructions please see recipe card below.
How to Make Raw Summer Salad
Step 1: Combine all the prepped vegetables in a large bowl.
Step 2: Add the cheese, dill and season with salt and pepper.
Step 3: Add lemon juice and olive oil to taste and serve as needed.
How to Store Raw Summer Salad
Assemble and eat fresh as its a raw salad and eaten best when fresh.
Tips & Tricks
Select large squash but not TOO large - the larger, the more seeds they have, especially the yellow ones. If there are too many seeds, simple scoop some of them out.
FAQs
Yes! Feel free to add other types of squashes.
Yes, if you only have feta on hand, feel free to use that instead of goat cheese.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Raw Summer Salad
Ingredients
- 2 large zucchini thinly sliced
- 2 yellow squash think sliced
- ½ fennel bulb thinly sliced
- 1 cup snap peas
- 1 ear corn removed from the cob
- ½ cup crumbled goat cheese
- Fresh dill
- Kosher salt and freshly cracked black pepper
- Fresh lemon juice
- Olive oil
Instructions
- Combine all the prepped vegetables in a large bowl.
- Add the cheese, dill and season with salt and pepper.
- Add lemon juice and olive oil to taste and serve as needed.
This was simple deliciousness!! Paired with grilled salmon, and it was the perfect side dish! Will make it all summer long!
This salad is beautiful! Love it!
I'm loving this summer salad!
This salad is right up my alley! Looks delish!
You definitely make the prettiest salads! I just love all these delicious fresh ingredients.