No Recipe Cooking: Summer Squash Salad
Welcome back to another episode of No Recipe Cooking. Why? Because it’s summer, and in the summer you don’t have time to cook (or, you don’t want to). Which means you need fast recipes. The things you can whip together in a matter of minutes and still feel good about.
In fact, if you have the ingredients on hand, I am pretty sure that you can make this salad faster than the time it would take to go out and buy a pre-made salad. So that’s a win for the week.
I love this salad because of its colors, and the fact that as a child I HATED cooked zucchini, so a raw version goes over very well. Well, that and the fact that because serving raw summer squash means you don’t have to cook. Which is after all your main goal this summer now isn’t it?
Remember the concept of No Recipe Cooking? This is about inspiring you to make good, whole, real food, without having to worry about measuring, etc. You get to tweak the amounts as you see fit. Or add other ingredients that you think might make it even better.
Hopefully you have some basil and mint growing at home, that makes this salad feel even more successful.
So, hop to. Make this salad, make the no-recipe olive tapenade, then all you need are crackers or a slab of good bread and you have yourself a picnic. Enjoy!
Summer Squash Salad
Lemon or lime juice
Salt + pepper to taste
Using a vegetable peeler, peel the summer squash length-wise so that you get thin and wide strips.
Finely chop the garlic, basil leaves and mint. Add to the summer squash, drizzle over olive oil and a bit of lemon juice and then toss all together.
Oh, those flatbread looking things? Those are rice flour chapatis, which are pretty easy to make, especially if you’re like me and don’t really care about getting them super flat and just pat them down with your hands instead of rolling them out.