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Summer Squash and Asparagus Salad

6 Servings

Total Time
30 mins

Summer Squash and Asparagus Salad

Photography by Marcus Nils­son © 2019
 5 young zucchini or yellow squash, or a mix, sliced into ribbons 1/8 in. thick
 1 bunch of asparagus, fibrous base of each stalk trimmed off and discarded, sliced crosswise into 1/8-in. pieces
 ½ tsp kosher salt, plus more as needed
 3 tbsp extra-virgin olive oil
 ¼ cup freshly squeezed lime juice

Place the zucchini and/or squash and as­paragus in a colander, toss with the salt, and leave it in the sink to drain for 5 to 10 minutes. Don't leave it for much longer or the squash will get too limp.


In a large bowl, whisk together the oil and lime juice. Add the squash and as­paragus slices and toss gently to coat. Taste and add more salt if needed.


Serve on individual salad plates or in shallow bowls.

Nutrition Facts

Servings 0