summer salad

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The other day while surfing the net, I came across a yummy, healthy looking salad.  Considering we REALLY enjoy salads around here, I thought I’d give it a try.  I love nothing more than an ice cold, summer salad.  I found this one on this lovely blog.  I made it pretty much the same, but you may want to go straight to the source.  Here is what I used:

2 zucchini

2 yellow squash

1 large shallot

sea salt

fresh lemon juice

white wine vinegar

olive oil

Italian seasonings

fresh Italian parsley




First, I sliced the zucchini and squash VERY thin.  I put them in a colander and sprinkled them with coarse sea salt, and let them sit for a half hour.  While those were sitting, I sliced up the shallots, very thin.  I put the shallots in a bowl and covered them with vinegar, to soak.  I let them soak for about 10 minutes, then added the olive oil to the shallots. (I used a good amount of olive oil).  Then, I toasted the walnuts over the stove, on low heat and set them aside to cool.  Then, I rinsed the zucchini and squash off, and patted dry.  I put them in a large bowl and mixed in the shallot mixture and tossed in the roasted walnuts.  At the very end, slice up your avocado and I chopped up my arugula (you can just throw it in), mix everything and add a bit more sea salt and fresh squeezed lemon.  That’s it!


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