- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 442 mg
Take advantage of summertime produce—whether you can't help yourself at the farmers' market or have a bumper crop of yellow squash. This simple salad is one of those that gets better the longer it sits. The squash becomes super tender after a little soak in the dressing.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 442 mg
Ingredients
Hatch Chile Vinaigrette:
Salad:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a blender or food processor- For the hatch chile vinaigrette: Process the Hatch green chiles, lime juice, agave and cumin in a blender or food processor until smooth. Gradually add the oil and blend until thickened. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- For the salad: Combine the squash, cilantro and pumpkin seeds in a large serving bowl. Drizzle with the desired amount of the vinaigrette and sprinkle with the Cotija before serving.
Cook’s Note
To easily cut the squash into ribbons, use a vegetable peeler.
