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Shaved Summer Squash Salad

One of the first vegetables I purchased at the farmers market this week was miniature summer squash with the blossoms. I thinly shaved the tender squash and combined it with arugula, lemon vinaigrette, and Parmesan to make a light and refreshing salad. This salad is best with young miniature summer squash.

Shaved Summer Squash Salad

(adapted from The Cafe Cook Book: Italian Recipes from London’s River Cafe by Rose Gray and Ruth Rogers)

Serves 3-4

  • 1 tablespoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 1 pound miniature summer squash
  • 2 ounces arugula, washed and dried thoroughly
  • freshly ground black pepper
  • 1-2 ounces Parmesan, thinly shaved

Add the lemon juice, olive oil, and salt to a small bowl and whisk to combine. Set aside.

Remove the blossoms and trim the ends of the summer squash. Slice the squash lengthwise as thinly as possible with a sharp knife or mandolin. Combine the shaved squash with the vinaigrette and toss gently to mix. Allow to marinate for 5 minutes. Season to taste with additional salt and pepper.

Place the arugula on a large serving platter and top with the marinated squash and the shaved Parmesan.


Miniature Summer Squash with Squash Blossoms

Miniature Summer Squash with Squash Blossoms

Miniature Summer Squash | Shaved Summer Squash Salad

Miniature Summer Squash | Shaved Summer Squash Salad



    • Thank you. I have been researching recipes for squash blossoms. Although many of the recipes I have found suggest stuffing and frying the flowers, there are recipes for squash blossom pizzas, frittatas, and salads. I will let you know when I have an opportunity to make the recipes.

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