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Summer Squash Salad with Crispy Shallots

Photo: Eva Kolenko; Styling: Karen Shinto

Total time 45 mins
Yield

Serves 4 (makes 5 cups)

This raw salad shows off the beauty of a mix of squashes. Investing a little time to salt them, which pulls out moisture, ensures that the dressing doesn't get watered down. If you have zucchini blossoms, tear a few into strips and add them as well.

Ingredients

  • 1 1/2 cups thinly sliced shallots (3 large)
  • 1/4 cup vegetable oil
  • 1 1/2 pounds mixed small, tender zucchini (4 in. long) and baby pattypan squash (2 in. wide)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon lime zest
  • 3 to 4 tbsp. lime juice, divided
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon Thai or Vietnamese fish sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon minced fresh ginger
  • 1/4 cup coarsely chopped cilantro

Nutrition Information

  • calories 214
  • caloriesfromfat 59 %
  • protein 5.9 g
  • fat 15 g
  • satfat 1.6 g
  • carbohydrate 20 g
  • fiber 1.7 g
  • sodium 645 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cook shallots with oil in a 10-in. frying pan over medium heat, stirring occasionally, until deep golden brown, 10 to 20 minutes; reduce heat if they start to brown unevenly. Lift shallots from oil with a slotted spoon and drain on paper towels. Set oil aside.

  2. Meanwhile, slice zucchini into 1/4-in. rounds and quarter pattypans. Put squash in a colander, sprinkle with salt, and gently toss to coat. Set aside 30 minutes to drain.

  3. Stir lime zest and 3 tbsp. juice, the brown sugar, fish sauce, garlic, and ginger together in a medium bowl until sugar dissolves.

  4. Blot zucchini dry between layers of paper towels. Add zucchini and cilantro to bowl with lime juice mixture and toss to coat; taste and add remaining 1 tbsp. lime juice if you like. Transfer to a shallow serving dish and top with shallots. Drizzle reserved oil over salad.