Summer Squash Salad

 
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Yield: 4 People

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Work: 20 Minutes

 
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Total: 20 Minutes

 

How to

  • 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.

Bonus!

Ingredients

  • 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 Cup Hazelnuts, chopped

  • ¼ Cup Camelina Oil

  • Salt

Tools

  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

Storage

  • Airtight Container in the Refrigerator for 3 days.


 
 

Questions about this recipe? Ask Chef Pierson!