Summer Squash Salad with Crispy Shallots

This raw salad shows off the beauty of a mix of squashes. Investing a little time to salt them, which pulls out moisture, ensures that the dressing doesn't get watered down. If you have zucchini blossoms, tear a few into strips and add them as well.

1 1/2 cups thinly sliced shallots (3 large)

1/4 cup vegetable oil

1 1/2 pounds mixed small, tender zucchini (4 in. long) and baby pattypan squash (2 in. wide)

1 1/2 teaspoons kosher salt

1/2 teaspoon lime zest

3 to 4 tbsp. lime juice, divided

1 tablespoon packed light brown sugar

1 tablespoon Thai or Vietnamese fish sauce

1 garlic clove, minced

1/4 teaspoon minced fresh ginger

1/4 cup coarsely chopped cilantro

Step 1

Cook shallots with oil in a 10-in. frying pan over medium heat, stirring occasionally, until deep golden brown, 10 to 20 minutes; reduce heat if they start to brown unevenly. Lift shallots from oil with a slotted spoon and drain on paper towels. Set oil aside.

Step 2

Meanwhile, slice zucchini into 1/4-in. rounds and quarter pattypans. Put squash in a colander, sprinkle with salt, and gently toss to coat. Set aside 30 minutes to drain.

Step 3

Stir lime zest and 3 tbsp. juice, the brown sugar, fish sauce, garlic, and ginger together in a medium bowl until sugar dissolves.

Step 4

Blot zucchini dry between layers of paper towels. Add zucchini and cilantro to bowl with lime juice mixture and toss to coat; taste and add remaining 1 tbsp. lime juice if you like. Transfer to a shallow serving dish and top with shallots. Drizzle reserved oil over salad.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 214Calories from Fat 59

% Daily Value *
Total Fat 15g24%

Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 645mg27%
Total Carbohydrate 20g7%

Dietary Fiber 1.7g7%
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Summer Squash Salad with Crispy Shallots