Summer squash salad
Prep time
Total time
All the best tastes of summer on a plate. Use the freshest and best quality ingredients you can find for the best flavor.
Serves: 2 servings
  • 2 zucchini or summer squash of your choice (about ½ pound)
  • 1 ear of fresh corn, shucked and cleaned (about ¾ cup of kernels)
  • 2 cups cherry tomatoes, quartered
  • ½ avocado, cut into ¼-inch dice
  • ¼ cup fresh basil
  • `1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 small clove of garlic, grated with a microplane
  • salt and pepper to taste
  1. Cut the ends off the squash and using a vegetable peeler, shave the squash into long ribbons and place into a large bowl. Using a sharp knife cut the kernels off the corn and add to the bowl along with the cherry tomatoes, avocado and basil. In a small bowl combine the sherry vinegar, olive oil and grated garlic and season with salt and pepper. Pour the dressing over the salad and toss lightly to coat. Taste and adjust salt and pepper to your liking.
Recipe by Scaling Back at