Best 7 Cumin Scented Summer Squash Salad Recipes

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Brighten your summer table with a refreshing and flavorful Cumin-Scented Summer Squash Salad. This vibrant salad showcases the best of summer's bounty, featuring tender summer squash, crisp cucumbers, juicy tomatoes, and aromatic herbs. Topped with a tangy dressing infused with cumin, lemon, and garlic, this salad is a delightful symphony of flavors that will tantalize your taste buds.

In addition to the main recipe, the article offers variations to cater to different dietary preferences and palates. For a vegan option, substitute yogurt with a creamy plant-based alternative like coconut or almond yogurt. For a spicy twist, add a pinch of chili powder or red pepper flakes to the dressing. If you prefer a more substantial salad, consider incorporating cooked quinoa, lentils, or chickpeas for added protein and texture.

Check out the recipes below so you can choose the best recipe for yourself!

CORN AND SQUASH SALAD



Corn and Squash Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 ears corn, husks removed, cut in half
1 medium summer squash, halved lengthwise and quartered
1 medium zucchini, halved lengthwise and quartered
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon chili powder
1 teaspoon ground black pepper, plus more for seasoning
2 limes, zested and juiced
1 clove garlic, pressed
1 heirloom tomato, sliced 1/4-inch thick
1/3 cup crumbled queso fresco
1/4 cup cilantro leaves

Steps:

  • Preheat a grill or grill pan over medium-high heat.
  • Place the corn, squash and zucchini in a large bowl.
  • To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
  • Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
  • Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.

SUMMER SQUASH AND ZUCCHINI SALAD



Summer Squash and Zucchini Salad image

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SHAVED SUMMER SQUASH SALAD



Shaved Summer Squash Salad image

Provided by Jenna Clemens

Categories     Salad     Side     Fourth of July     Quick & Easy     Graduation     Father's Day     Almond     Arugula     Squash     Summer     Healthy     Party     Potluck     Mandoline     Bon Appétit     Georgia     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons whole almonds
1 pound summer squash (a mix of green and yellow)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Baby arugula

Steps:

  • Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
  • In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

REFRESHING SUMMER SQUASH SALAD



Refreshing Summer Squash Salad image

Great dinner for the summer.

Provided by TJ Lombard

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Steps:

  • Toss yellow squash and zucchini with salt in a large bowl.
  • Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
  • Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
  • Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

SUMMER SQUASH SALAD



Summer Squash Salad image

This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 10

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

Steps:

  • In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

BOUNTIFUL SUMMER SQUASH SALAD



Bountiful Summer Squash Salad image

This is a tasty way to use up your bounty of summer squash and zucchini! A few ingredients plus a few minutes equals a delicious and nutritious summer meal or side dish for steak, chicken, or pork!

Provided by JennB1972

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 11

2 medium summer squash, cut into matchsticks
2 medium zucchini, cut into matchsticks
1 small red onion, very thinly sliced
20 baby carrots, sliced into thin pennies
2 teaspoons ground black pepper
2 teaspoons cracked mixed peppercorns
2 teaspoons coarse sea salt
½ teaspoon red pepper flakes
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill
¼ cup red wine vinegar

Steps:

  • Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 894.7 mg, Sugar 4.6 g

ROASTED SQUASH WITH SESAME SEEDS AND CUMIN



Roasted Squash with Sesame Seeds and Cumin image

Put a savory spin on sweet acorn squash with cumin, coriander, and sesame seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

3 tablespoons sesame seeds
1 1/2 teaspoons cumin seeds
2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
1 teaspoon ground coriander
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes. Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
  • Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.

Tips:

  • Choose small, tender summer squash for the best flavor and texture.
  • If you don't have a grill, you can roast the squash in a 400°F oven for about 20 minutes, or until tender.
  • Be sure to let the squash cool slightly before handling it, as it will be very hot.
  • Use a sharp knife to cut the squash into thin slices.
  • For the dressing, use a good quality olive oil and vinegar.
  • Add a variety of fresh herbs to the salad, such as basil, parsley, and mint.
  • Season the salad with salt and pepper to taste.
  • Serve the salad immediately or chill it for later.

Conclusion:

This cumin-scented summer squash salad is a delicious and refreshing side dish that is perfect for summer gatherings. The squash is roasted until tender and then tossed with a flavorful dressing made with cumin, olive oil, and vinegar. The salad is then topped with fresh herbs and served immediately or chilled for later. This salad is a great way to enjoy the fresh flavors of summer squash.

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