Best 3 Refreshing Summer Squash Salad Recipes

**Refreshing Summer Squash Salad: A Medley of Flavors for a Perfect Summer Treat**

As the summer sun shines brightly, it's time to embrace the vibrant flavors of fresh produce. Our refreshing summer squash salad is a symphony of colors and textures that will tantalize your taste buds and transport you to a tranquil garden. This delightful dish features tender summer squash, crisp cucumber, juicy tomatoes, and a burst of herbs, all tossed in a tangy vinaigrette dressing. In this article, we'll take you on a culinary journey as we explore three variations of this delectable salad, each offering a unique twist on the classic. From a simple vinaigrette dressing to a creamy avocado dressing and a zesty lemon-herb dressing, these recipes cater to diverse palates and preferences. Get ready to savor the essence of summer with our refreshing summer squash salad, a true celebration of nature's bounty.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Ingredients

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.

Tips:

Choose fresh, tender summer squash. Look for squash that is firm, smooth, and has no blemishes. The skin should be bright and glossy.
Slice the squash thinly. This will help it to cook evenly.
Cook the squash until it is just tender. Overcooking will make it mushy.
Use a variety of herbs and spices to flavor the salad. This will make it more interesting and flavorful.
Serve the salad chilled. This will help to keep it refreshing.

Conclusion:

Summer squash salad is a delicious, healthy, and refreshing dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. So next time you are looking for a light and healthy meal, give this summer squash salad a try!