From Cookie and Kate
Summer Squash Salad with Lemon Citronette
- Time
- 25 min
- Makes
- 4
- Ingredients
- 11
8 things you may not have.
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Ingredients
- ¼ cup pine nuts (or slivered almonds or sunflower seeds)
- 2 pounds mixed baby zucchini and yellow squash
- Salt
- ½ to 1 cup quality feta cheese, crumbled
- ½ teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 large garlic clove, pressed or minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh mint (or tarragon)
- 1 teaspoon chopped fresh flat-leaf (Italian) parsley
- 3 tablespoons olive oil
Nutrition · per serving
- Calories
- 197 kcal
- Fat
- 19.7 g
- Fiber
- 1.1 g
- Sugar
- 0.9 g
- Sodium
- 323.9 mg
- Protein
- 3.9 g
- Trans fat
- 0 g
- Cholesterol
- 16.7 mg
- Carbohydrate
- 3.3 g
- Saturated fat
- 5.1 g
As published by Cookie and Kate.
The method
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