Miss Kardea Brown's Summer Squash Salad, seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Summer Squash Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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.

Ingredients

Hatch Chile Vinaigrette:

Salad:

Directions

Special equipment:
a blender or food processor
  1. 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.
  2. 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.