Summer Squash Salad Healthy Recipe

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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