Raw Summer Squash Salad with Arugula, Feta, and Herbs
- 3 T fresh squeezed lemon juice (or a bit less)
- 4 T good quality extra virgin olive oil
- zested skin from one whole lemon (or a bit less)
- 2-3 medium sized yellow or green summer squash (about 3-4 cups sliced squash)
- 4-6 oz. baby arugula leaves (3-4 handfuls)
- 1/2 cup sliced or chopped fresh herbs (basil, mint, or parsley would be my choice)
- 1/4 cup crumbled feta cheese
- Produce
- Baby arugula, leaves (4 oz.)
- Herbs, fresh (1/2 cup)
- Summer squash, medium sized yellow or green (2)
- Cooking & Baking
- Olive oil, good quality extra virgin (4 T)
- Drinks
- Lemon juice, fresh squeezed (3 T)
- Dairy
- Feta cheese (1/4 cup)
- Other
- zested skin from one whole lemon (or a bit less)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published September 7, 2009 (3 years ago).
3 people saved this recipe.
