Event-Featured Recipe

Shaved Summer Squash with Almond Salsa Verde

Serves 6 – ¾ Cups

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat!

Ingredients

  • 1/2 cup finely chopped toasted blanched almonds
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 1-1/2 Tbs. chopped capers
  • 1 Tbs. minced shallots
  • 1 tsp. minced garlic
  • 1/4 tsp. kosher salt
  • Flaky sea salt and freshly ground black pepper
  • 1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise

Preparation

  1. In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.
  2. Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Nutritional Information

  • Calories (kcal): 170
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 0
  • Sodium (mg): 120
  • Carbohydrates (g): 7
  • Fiber (g): 3
  • Protein (g): 4