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5 from 1 vote

Raw Summer Salad

It's bumper crop season and this Raw Summer Salad is the perfect way to use up all those veggies.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Author: Gaby Dalkin

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.

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.

Nutrition

Calories: 97kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 89mg | Potassium: 501mg | Fiber: 3g | Sugar: 6g | Vitamin A: 688IU | Vitamin C: 36mg | Calcium: 64mg | Iron: 1mg