Featured Weekly Recipe: Shaved Summer Squash Salad
Recipe courtesy of Jenna Clemens, Full Belly Farm, Guinda, CA: www.bonappetit.com/recipes
Ingredients:
3 tablespoons whole almonds
1 pound fresh summer squash (a mix of green and yellow
2 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Baby arugula
Instructions:
1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer into a large bowl.
2. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove and kosher salt to taste. Pour dressing over squash.
3. Let stand for a few minutes, then add a few handfuls of baby arugula. Toss. Season with kosher salt and freshly ground black pepper.
4. Garnish with the crushed, toasted almonds
Nutritional Information:
• Calories (kcal) 133.8
• %Calories from Fat 78.3
• Fat (g) 1.7
• Saturated Fat (g) 1.7
• Carbohydrates (g) 5.8
• Protein (g) 3.3
Yield– 4 servings
