Summer Squash Salad
Yield: 4 People
Work: 20 Minutes
Total: 20 Minutes
Gather Ingredients and Tools, then prep Ingredients as indicated.
In a Bowl, combine Oil, Vinegar, and Fermented Garlic, then mix.
Add Squash and Zucchini to Bowl and mix thoroughly.
Top with Hazelnuts, taste for seasoning, and add Salt if necessary.
Try adding any fresh Vegetables.
Add Cooked Farro Grain for starch and protein.
Try adding Fresh Herbs such as Mint or Oregano for a spicy kick.
2 Summer Squash, sliced thin
2 Zucchini Squash, sliced thin
2 Tbsp Fermented Garlic (or Garlic), sliced into thin discs
¼ Cup Apple Cider Vinegar
¼ Hazelnuts, chopped
¼ Camelina Oil
Airtight Container in the Refrigerator for 3 days.
Questions about this recipe? Ask Chef Pierson!