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.
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
Airtight Container in the Refrigerator for 3 days.
Questions about this recipe? Ask Chef Pierson!