Lemon & Chile-Marinated Summer Squash Salad Lemon & Chile-Marinated Summer Squash Salad
Lemon & Chile-Marinated Summer Squash Salad
Lemon & Chile-Marinated Summer Squash Salad
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Recipe - Frankston #713
Lemon & Chile-Marinated Summer Squash Salad
0
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
  1. 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
4
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

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.

Directions

  1. 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.