Summer Squash and Asparagus Salad

Yields
6 Servings

Total Time
30 mins

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

Print Options:

Summer Squash and Asparagus Salad