Yield
4

How to Make It

Step 1

Preheat the oven to 500°. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.

Step 2

Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.

Step 3

Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels.

Step 4

Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until barely cooked through.

Step 5

In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.

Step 6

Notes: One Serving: 497 calories, 6 gm total fat, 7 gm saturated fat, 28 gm carb.

You May Like

Ratings & Reviews