"We make this salad when it's hot on the farm and we're in the mood for something refreshing." —Jenna Clemens, Full Belly Farm, Guinda, CA
Ingredients
Makes 4 servings
Step 1
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.
Step 2
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.
Leave a Review
Reviews (19)
Back to TopVery tasty and pretty salad. I used a mild goat cheese instead of the suggested cheese and sprinkled finely chopped chives with the flowers on top. No need to marinate the squash. Zucchini haters loved it. Will be a summer staple at our house.
danghsy
Calgary
7/2/2014
This is a keeper. Easy, quick, filling, and tasty. I don't find need to let squash marinate.
slarson
North Andover, MA
12/14/2013
This is delicious! I used romaine as it was what I had on hand. I let the squash marinate a couple of hours before tossing with the lettuce. Perfect for a midsummer's day.
Veghed
Millstadt, Il
7/21/2013
easy and delicious. totally satisfying textures. I even used prepared lemon and garlic (sinful, i know!) in a pinch, and it still came out really good. tender fresh squash and nice arugula help. I didn't even add cheese. I would throw in mint and tomatoe next time to try a new combo, but the amonds and shaved squash are so good!
MelB13
Oakland
7/11/2012
I've made this salad on several occasions, once for a friend who is a restauranteur. Always get rave reviews. It's a nice change from your typical summer salad with attractive presentation, different textures.
Anonymous
Stamford, CT
7/4/2012
I changed this recipe a little bit based on what I had on the fridge. The summer squash marinated its the star of it and its great! I used spinach/walnuts and shaved parmesan instead. Great summer lunch!
Anonymous
Chicago
6/12/2012
I made this salad with squash and arugula from my garden. I did not add almonds due to allergies but I can't imagine that the almonds were the star ingredient here. Would they have made this salad the winner it should have been? The flavors were weak and muddled. A waste of good food in my opinion.
eggpoet
Willamette Valley
8/26/2011
This is delicious and looks beautiful. However, you have to eat right away or the squash will become soupy. After plating it we took just a couple minutes to get some other things together before sitting down to eat, and I felt the squash had already become a bit too soft and wet by then. So unfortunately I think this can't be a company dish.
Anonymous
Los Angeles, CA
8/22/2011
I love this salad...there's a similar version made with asparagus and parmesan that's fabulous too. Which reminds me, I like it even better with a really good shaved parmesan. Awesome!
lrobdrob
8/3/2011
Be Careful that the garlic doesn't overwhelm the dish. I wish I had put less.
dnals
8/2/2011
Perfect for a summer evening. The longer the shaved squash marinates, the zestier it becomes.
Anonymous
california
7/28/2011
Fantastic! Quick, easy and super tasty.
Anonymous
atlanta, ga
7/23/2011
A wonderful new way to use all the squash coming out of the garden. I used sliced almonds and just discarded the seedy centers.
jvisser
Endicott, NY
7/15/2011
While it is time-consuming to shave the sqaush with a vegetable peeler, the finished salad was delicious. I couldn't find arugula and served the squash without it. The raw garlic gives it plenty of flavor and the finished product is colorful and perfect for a summer weeknight side.
rivkah12
Anchorage, AK
6/27/2011
Easy and healthy, but not very exciting.
Anonymous
6/26/2011
