Fresh Summer Squash Ribbon Salad Recipe Easy Mint Feta Lemon Zest
A light, refreshing summer salad featuring delicate ribbons of summer squash tossed with fresh mint, tangy feta, and bright lemon zest. Perfect for quick meals and summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3 medium summer squash (yellow and green varieties), shaved into thin ribbons
- ¼ cup fresh mint leaves, chopped
- 4 ounces feta cheese, crumbled
- 1 large lemon, zest and juice (about 2 tablespoons juice)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons toasted pine nuts or slivered almonds
Instructions
- Wash and dry the summer squash. Using a vegetable peeler, shave the squash lengthwise into thin ribbons, rotating as you go to avoid the seedy core. You should have about 4 to 5 cups of ribbons. If the ribbons are too long to eat easily, gently cut them in half.
- Place the squash ribbons in a large mixing bowl. Sprinkle with a pinch of salt and toss gently. Let sit for 5 minutes to allow the squash to release some water.
- Meanwhile, prepare the dressing. In a small bowl, whisk together the lemon juice (about 2 tablespoons), olive oil (3 tablespoons), honey (1 teaspoon), and freshly ground black pepper (to taste). Adjust seasoning as needed.
- Drain any excess liquid from the squash ribbons by gently pressing out moisture with your hands or a colander, being careful not to squeeze too hard.
- Toss the squash ribbons with the dressing. Add chopped fresh mint (¼ cup) and crumbled feta cheese (4 ounces). Gently mix everything to coat evenly without mashing the squash.
- If using, sprinkle toasted pine nuts or slivered almonds over the top.
- Finish with a sprinkle of fresh lemon zest.
- Serve immediately or chill for up to 30 minutes before serving.
Notes
Use a sharp peeler for smooth ribbons. Don’t over-salt the squash to avoid limp ribbons. Gently toss ingredients to keep ribbons intact. Serve within an hour for best texture. Optional additions include crushed red pepper flakes or balsamic glaze. For vegan version, substitute feta with marinated tofu and honey with maple syrup.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 7
- Fiber: 2
- Protein: 5
Keywords: summer squash salad, squash ribbon salad, mint feta salad, lemon zest salad, fresh summer salad, easy summer salad, raw squash salad