This is one of my very favorite salad recipes, and also one of the simplest. And it celebrates the fact that it’s almost zucchini season!! Since Easter is approaching, thought it would be fun to share one of the recipes from the spring brunch in Camille Styles Entertaining — the menu also includes an asparagus & bacon goat cheese tart, roasted carrots with tarragon brown butter, and a clementine-vanilla bean upside down cake… but you’ll have to buy the book to get those! (a tease, I know.)
I make this salad all summer long when summer squash is peak of season, which is highlighted here since it’s served raw where you can really taste the vegetables’ fresh flavor. The thin “ribbons” are so pretty and look a little bit fancy — although they can be made in just a few minutes with any basic vegetable peeler. If you can find edible flowers at your grocery store (or pick your own — here’s a list, though make sure they’re grown without chemicals) they really transform this salad into something celebration-worthy. Marcona almonds are a permanent fixture in my freezer (since Marconas have a very high oil content, they spoil quickly when kept in the pantry.) Although they’re more expensive than your average almond, Marconas undoubtedly elevate every dish to something really special, and to me, taste somewhat like a cross between an almond and a hazelnut. And they are so delish on this salad.
Also, just had to point out — how teeny tiny and adorable was Phoebe here?! It’s crazy how fast time flies — to think that this chunky cuddly baby is already in ballet shoes and tutus.
What are all of you planning for the Easter menu? Do you have a morning brunch — or a traditional dinner? I’d love to hear in the comments, and keep scrolling for the recipe to this Shaved Squash Salad…
- 4 zucchini, yellow squash or any other summer squash
- 8 cups baby arugula
- 1/2 cup crumbled feta
- 1/2 cup marcona almonds
- leaves from 1 stem of fresh mint, finely chopped
- 3 tablespoons lemon juice
- 1 teaspoon finely-grated lemon zest
- 1/3 cup extra-virgin olive oil
- sea salt & pepper
- Using a vegetable peeler, shave the squash in long “ribbons” into a large salad bowl. When you get to the seeded center of each squash, stop and discard. Add arugula to the bowl.
- In a small bowl, whisk together mint, lemon juice and lemon zest. While whisking, slowly stream in the olive oil. Season to taste with salt and pepper.
- Add just enough dressing to the salad to lightly coat the squash and arugula. Toss to combine, then season with a bit more sea salt.
- Roughly chop the marcona almonds, then add them to the bowl with the crumbled feta.