Lemon & Chile-Marinated Summer Squash Salad

Recipe - Frankston #713

Servings4

Cook Time15 Minutes

Calories130

Ingredients

2 yellow squash, peeled

1 lemon, juice and zest

1/2 tsp crushed red pepper flakes

1/2 cup cotija cheese

2 ears grilled corn, kernels cut off

1 Tbs extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

Directions

Cut ends off squash. Using a mandoline or serrated peeler, cut squash into very thin ribbon-like slices. Place in medium-sized bowl. (Zucchini can be added to this recipe, prepared like squash.) Using a microplane, zest lemon over squash. Cut lemon in half; squeeze juice over squash. Roughly chop red pepper flakes. Add to bowl. Add remaining ingredients; toss well. Place in refrigerator for at least 30 minutes. Serve cold as a salad or side dish.

Nutritional Information

Calories: 130, Fat: 8 g (3 g Saturated Fat), Cholesterol: 15 mg, Sodium: 374 mg, Carbohydrates: 12 g, Fiber: 3 g, Protein: 6 g.

0 minutes

Prep Time

15 minutes

Cook Time

Servings

130

Calories

Shop Ingredients

Makes 4 servings

2 yellow squash, peeled

Not Available

1 lemon, juice and zest

Not Available

1/2 tsp crushed red pepper flakes

Not Available

1/2 cup cotija cheese

Not Available

2 ears grilled corn, kernels cut off

Not Available

1 Tbs extra virgin olive oil

Not Available

1/4 tsp salt

Not Available

1/4 tsp black pepper

Not Available

Calories: 130, Fat: 8 g (3 g Saturated Fat), Cholesterol: 15 mg, Sodium: 374 mg, Carbohydrates: 12 g, Fiber: 3 g, Protein: 6 g.

Cut ends off squash. Using a mandoline or serrated peeler, cut squash into very thin ribbon-like slices. Place in medium-sized bowl. (Zucchini can be added to this recipe, prepared like squash.) Using a microplane, zest lemon over squash. Cut lemon in half; squeeze juice over squash. Roughly chop red pepper flakes. Add to bowl. Add remaining ingredients; toss well. Place in refrigerator for at least 30 minutes. Serve cold as a salad or side dish.