May 13, 2013
Raw Squash Salad
Sara Jones, Tucson CSA
This is a very simple but incredibly delicious salad. You can use any fresh, leafy herbs you have available. A combination of parsley, mint and chives would be perfect. Ideally, you want small, thin slivers of squash for this salad. Do not grate it, it loses too much of its juice that way. If you don’t have the patience to julienne the squash, simple cut into thin coins or half moons.
1 medium squash, cut into small pieces
2 teaspoons vinegar or lemon juice
1 large handful fresh herbs, finely chopped
2 tablespoons good olive oil or walnut oil
Salt and pepper to taste
Mix together herbs, oil and vinegar. Toss gently with squash. Add salt and pepper and more acid, if needed, to taste.