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Summer Squash Salad with Walnuts and Honey
Servings:
Serves 4 to 6 as an appetizerPrep Time:
25 minutesCook Time:
0 minutes
Ingredients
1 1/2 lb. small to medium summer squash, ends trimmed
1/4 cup extra-virgin olive oil
1/2 cup toasted walnuts, chopped
1/4 cup sliced fresh mint
1 Tbsp. lemon juice
3/4 tsp. red pepper flakes
1/2 tsp. salt
1 Tbsp. honey
Directions
1. Using a vegetable peeler, shave squash into long ribbons. (Discard woody cores or save for another use.) Spread squash on a clean kitchen towel, roll up, and gently squeeze dry.
2. In a large bowl, gently toss squash with oil, separating any ribbons that stick together. Add walnuts, mint, lemon juice, red pepper flakes, and salt and toss to combine, then transfer to a serving bowl. Drizzle with honey and serve immediately.
Source: Hannaford fresh Magazine, July-August 2021
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 to 6 |
| Base Nutrients | |
| Calories | 160 kcal (8%) |
| Calories from Fat | 135 kcal (0%) |
| Total Fat | 15 g (23%) |
| Saturated Fat | 2 g (10%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 200 mg (8%) |
| Total Carbohydrates | 8 g (3%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 3 g (5%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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