Recipe by Amachan
"If you're looking for one more color on the table, here's your answer. It is super easy and takes only 10 minutes!"
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zucchini, cut into 1/4-inch rounds
yellow squash, cut into 1/4-inch rounds
salt to taste
extra-virgin olive oil
freshly squeezed lemon juice
chopped fresh mint
ground black pepper to taste
Other than using the Paderno spiralizer for the squash, I made exactly as written, tasted, and thought the olive oil dominated too much. I then squeezed another half lemon onto the salad, and it was just a about perfect for us. In the future, I'll use a ratio of 2 parts lemon juice to 1 part olive oil, but again, personal taste preference kicks in here. It's crisp, bursting with freshness, and a very nice light salad.
I really dislike both summer squash and zucchini but this was amazing. I think the lemon helped get rid of that squeaky texture of the skin and the mint helped with the flavor. We will definitely eat this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Mint Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 64
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