Cucumber, Tomato, and Squash Salad

 
004-friendship.png

Yield: 4 People

009-knife.png

Work: 20 Minutes

 
001-alarm-clock.png

Total: 35 Minutes

 

How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a Bowl, add Squash and Cucumbers, then sprinkle with 1 Tbsp Salt and let sit for 10 Minutes.

  • Pour off excess water from Cucumbers and Squash.  Then add the rest of the Ingredients to the Bowl and mix together.

Bonus!

  • Add any other Vegetables such as Sugar Snap Peas, Green Beans, or Leafy Greens.

  • Cheese is always a nice addition, as well as toasted Hazelnuts or Seeds.




Ingredients

  • 1 Medium Cucumber, cut ¼ lengthwise, then into ¼” chunks

  • 1 Pint Cherry Tomatoes, cut in half

  • 1 Medium Summer Squash, cut in quarters lengthwise, then into ¼” chunks

  • 1 Cup Cooked Amaranth or Farro, cooled

  • ¼ Cup Mint, chopped

  • ¼ Cup Basil, chopped

  • ½ Cup Camelina Oil

  • ¼ Cup Apple Cider Vinegar

  • 1 ½ Tbsp Salt

Tools

  • Knife

  • Cutting Board

  • Bowl x2

  • Whisk

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

Storage

  • Airtight Container in the Refrigerator for 4 days.


 
 

Questions about this recipe? Ask Chef Pierson!