I’m making the most of the summer vegetable supply before the first frost shows up – which could be any day now – which is why this 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. The Inn served this on the summer menu and Luis was nice enough to share the recipe with Everyday Chef. Luis juliennes the squash with a mandolin – which makes perfect shoestrings from the summer squash. I don’t have a mondoline, so, I used a spiralizer – which can make vegetable “noodles” from almost any vegetable. My version wasn’t quite as professional looking, but it still tasted great.
Simply blanch the julienned squash and red peppers for 1 minute, drain and cool.
Mix together 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, a so quick to make!