This is for those of you who still have some zucchini or yellow squash hanging out in the vegetable bin. Or, save the recipe for the next time we get squash in our box. Sorry that I don’t remember where the original recipe came from, but the dressing is delicious. You’ll find lots of ways to use it.
Ingredients:
For the dressing: 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 medium lemons) Zest of 2 lemons 1 teaspoon ground cumin 1 teaspoon paprika 1 medium garlic clove, finely chopped 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 1/4 cup olive oil For the salad: 1 pound squash, cut into medium dice 1 medium red bell pepper, cored, seeded and cut into medium dice 1 tablespoon finely chopped fresh mint leaves Kosher salt
Preparation:
For the dressing:
Put lemon juice, lemon zest, cumin, paprika, garlic, salt, cayenne and olive oil in a small screw-top jar. Shake well. Add olive oil and shake again. Taste for seasoning. Set aside. Can be made ahead of time and refrigerated up to 3 days. Bring to room temperature before using.
To make your salad, combine squash, bell pepper and mint in a large bowl. Add dressing (you may not need all of the recipe) and toss until evenly coated. Salad can sit at room temperature for a few minutes to soak up the flavors. Taste for seasoning and serve.