Best 5 Summer Squash And Red Rice Salad With Lemon And Dill Recipes
Looking for a vibrant and refreshing salad that's perfect for summer? Look no further than this Summer Squash and Red Rice Salad with Lemon and Dill. This colorful salad combines tender summer squash, nutty red rice, tangy lemon, and aromatic dill for a delightful combination of flavors and textures. It's a versatile dish that can be enjoyed as a light lunch, a hearty side dish, or even as a flavorful vegetarian main course. With its vibrant colors and zesty dressing, this salad is sure to be a hit at your next gathering. This recipe includes detailed instructions for preparing the salad, as well as variations and additional tips to make it your own. So grab your fresh summer squash, red rice, and let's create a salad that will tantalize your taste buds!
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SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL
During the hot summer months, cook rice in double batches so that you'll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Provided by Martha Rose Shulman
Categories side dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
- Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
- In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 2 grams
DILLED SUMMER SQUASH
You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
RICE SALAD WITH LEMON, DILL, AND RED ONION
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
- Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
- Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.
REFRESHING SUMMER SQUASH SALAD
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
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
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
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.
Tips:
- Choose the right summer squash. Look for small, tender squash with smooth, unblemished skin. Avoid squash that is too large or has blemishes, as these may be tough or bitter.
- Cook the squash properly. Summer squash can be cooked in a variety of ways, but the most common methods are grilling, roasting, and sautéing. Be careful not to overcook the squash, as this will make it mushy.
- Use fresh herbs. Fresh herbs, such as dill, basil, and mint, can really brighten up the flavor of summer squash. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Add some acidity. A little bit of acidity, such as lemon juice or vinegar, can help to balance out the sweetness of the squash and make the dish more refreshing.
- Serve the salad warm or cold. Summer squash salad can be served warm or cold, depending on your preference. If you are serving it warm, be sure to let it cool slightly before serving.
Conclusion:
Summer squash salad is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up fresh summer squash, and it is also a healthy and refreshing meal. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying summer squash salad that your family and friends will love.
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