Summer Squash Salad

11 Ingredients
30 min



Prep the veggies

Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain liquid.


Add the seasoning and serve

In the bowl of the Chop ‘N Prep®, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red onion, honey and remaining salt. Pour over vegetables and gently toss to coat. Refrigerate 20 minutes. Sprinkle with poppy seeds before serving.




Serving Size:

8 oz
1 large zucchini, ends trimmed
1 large yellow squash, ends trimmed
1/2 tsp. kosher salt, divided
1 lemon Juice
3 tbsp. extra virgin olive oil
3 tbsp. rice vinegar
2 cloves garlic, peeled
¼ cup fresh cilantro
¼ small red onion, peeled
2 tbsp. honey
1 tsp. poppy seeds, toasted