Light, delicious summer squash salad is a perfect addition to any meal. This recipe comes to us from the Norwich Inn’s chef Luis Luna.
Blanch the julienned squash and red peppers for 1 minute, drain and cool.
Mix the lime juice, honey, water, sweet Thai chili sauce, and chives. Combine the blanched vegetables with the sauce and add salt and pepper to taste.
Summer Squash Salad
4 summer squash, julienne
1 red pepper, julienne
juice from 3 limes
1/3 cup honey
1/3 cup water
1 cup chives, chopped to 2″
1 cup sweet Thai chili sauce
salt and pepper to taste
It’s that simple! I love this great new way to enjoy one of my favorite summer vegetables that is light, easy, and quick to make!