Description
An easy summer side dish made with a favorite summer vegetable. Sliced raw and tossed with toasted pine nuts, feta cheese, and arugula, this is a simple and refreshing way to start off a meal. For a vegan version, the crumbled feta is optional.
Ingredients
Scale
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1/4 cup pine nuts
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/4 tsp ground coriander
- Salt and fresly ground black pepper, to taste
- 2 cups lightly packed arugula
- 1/3 cup crumbled feta cheese (optional)
Instructions
- Wash all of the produce well, and dry the arugula in a salad spinner.
- Cut the zucchini and squash into strips using a mandoline slicer, julienne peeler or vegetable spiralizer.
- Place the pine nuts in a dry skillet over medium heat, tossing occasionally, until they are fragrant and just starting to turn golden-brown. Don’t take your eye off of them for too long – you don’t want them to burn! Quickly remove to a plate as soon as they are done.
- Stir the olive oil, lemon juice, and ground coriander together to make the dressing. Season to taste with salt and pepper.
- Toss dressing with the julienned squash and arugula in a large bowl, sprinkle with crumbled feta and pine nuts, and serve.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegetables
Keywords: zucchini, squash, pine nut, feta, salad