I was recently invited to a potluck, and my assigned dish was salad. While a salad as a meal at home or at a restaurant is tasty and sufficient, they are usually the lamest and most ignored dishes of all at a potluck - who wants a bunch of leaves when you can chow down on someone’s homemade mac and cheese? So to ensure consumption and take a nice twist on the standard the mixed-greens-and-vinaigrette combo, I broke out the mandoline and went for something a bit more refreshing.
Zucchini and yellow squash are in prime condition during the summer, which means they’re also the cheapest (a huge plus when you’re making salad for over 30 people). Packed with carotenes and vitamins, summer squash provides excellent ocular and cardiovascular health. Plus, since they’re mostly water, they’re super low in calories and amazing for digestive motility (youuuu know what i mean). But, naturally, I added cheese. Naturally. But at least it was feta, which is calcium-rich and has a much lower fat content than, say, cheddar.
If you don’t have a mandoline, a potato peeler works. Just be careful with your fingers! Squash can be a bit slippery.
This dish serves 6.
1 large green zucchini
1 large yellow squash
1/2 c. slivered almonds, toasted
3/4 c. crumbled feta
1 c. quartered green beans
1/4 c. olive oil
juice of 1 lemon
1 tbsp. dijon
1 tsp. dried oregano
dash of cumin
salt and pepper to taste
- Remove ends of squash and halve. Then, using a mandoline or potato peeler, slice into thin ribbons. Combine in a large bowl with almonds, feta and green beans.
- In a small bowl, combine lemon juice, dijon, oregano, cumin and a healthy dash of salt and pepper. Whisk in olive oil. Pour over salad, toss, adjust seasonings, and serve.