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Summer Squash Salad Healthy Recipe
It’s summer squash season and this healthy recipe is a great way to experiment with someplant based eating!
Ingredients:
For the Salad:
1/2 cup cooked couscous
1 medium yellow zucchini, sliced and baked (or air-fried/sautéed)
1/4 cup shredded carrots
1 small shallot, thinly sliced
For the Dressing:
1/4 cup pistachios (reserve some for garnish)
Handful of fresh basil leaves
1 tablespoon olive oil
2 cloves garlic
1 tablespoon lemon juice
Optional: chili peppers for extra heat
Instructions:
1. Prepare the Salad:
In a bowl, combine the cooked couscous, baked or prepared yellow zucchini slices, shredded carrots, and thinly sliced shallot.
2. Make the Dressing:
Toast the majority of the pistachios in a medium-heat pan until fragrant.
In a blender or food processor, blend the toasted pistachios, fresh basil leaves, olive oil, garlic cloves, lemon juice, and optional chili peppers until you have a creamy dressing.
3. Drizzle and Mix:
Drizzle the prepared dressing over the salad ingredients in the bowl.
Gently mix everything together until the dressing is well distributed.
4. Garnish and Serve:
Sprinkle the reserved pistachios on top of the salad as a garnish.
5. Enjoy:
Your Yellow Zucchini and Couscous Salad is now ready to be enjoyed as a hearty and flavorful dish on your #MeatlessMonday celebration!
This delicious and nutritious salad celebrates the flavors of fall with its combination of cooked couscous, baked yellow zucchini, shredded carrots, and a unique pistachio and basil dressing. It's a perfect addition to your summer menu.
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