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.

Julia Lee
This Story Originally Appeared On sunset.com

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Eva Kolenko; Styling: Karen Shinto

Recipe Summary

total:
45 mins
Yield:
Serves 4 (makes 5 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

214 calories; calories from fat 59%; protein 5.9g; fat 15g; saturated fat 1.6g; carbohydrates 20g; fiber 1.7g; sodium 645mg; cholesterol 0mg.
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