Name: Raw Summer Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 large zucchini (thinly sliced); 2 yellow squash (think sliced ); 1/2 fennel bulb (thinly sliced); 1 cup snap peas; 1 ear corn (removed from the cob); 1/2 cup crumbled goat cheese; Fresh dill; Kosher salt and freshly cracked black pepper; Fresh lemon juice; Olive oil

Its bumper crop season and this Raw Summer Salad is the perfect way to use up all those veggies.

Raw Summer Salad from www.whatsgabycooking.com (@whatsgabycookin)

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!

Raw Summer Salad

5 from 1 vote

It's bumper crop season and this Raw Summer Salad is the perfect way to use up all those veggies.

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Prep Time 15 mins

Total Time 15 mins

Course Salad

Cuisine American

Servings people

Ingredients

2 large zucchini thinly sliced
2 yellow squash think sliced
1/2 fennel bulb thinly sliced
1 cup snap peas
1 ear corn removed from the cob
1/2 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.

Notes

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.