Eating for Life

Bored with your gourd recipes? Try Herbed Lemon Squash Salad at next cookout

Coleslaw isn’t the only side dish worth serving at a backyard barbecue.

The Star’s

Herbed Lemon Squash Salad

is a healthy twist on mayonnaise-based versions. Bonus: It’s a great way to use up the abundant summer squashes that are popping up on your doorstep, so zucchini bread isn’t your only option.

Summer squashes have long been considered a health food thanks to a low calorie count and high fiber content, but recent studies have found they also are high in antioxidants and may help to lower blood pressure. Summer squash is also an excellent source of vitamin C.


Shopping tip:

Look for summer squashes that are not overly large, with rinds that are not very hard, which can indicate toughness or stringiness.


Cooking tip:

Use a serrated grapefruit spoon to remove seeds from zucchini and squash.

Herbed Lemon Squash Salad Makes 16 servings (total yield 8 cups) 2 medium zucchini squash, unpeeled 2 medium yellow squash, unpeeled
1/2 cup fresh squeezed lemon juice 1 tablespoon champagne vinegar or white wine vinegar 1 large shallot, finely minced 2 tablespoons chopped fresh dill 3 tablespoons olive oil Salt and pepper to taste

Cut ends off of zucchini and squash, but do not peel. Cut each in half lengthwise. Use a spoon and remove the seeds from the center of each half. Use the large shred disc on a food processor and shred zucchini and yellow squash. Allow to drain on paper towels or in a paper towel-lined colander.

In a small bowl, whisk together lemon juice, vinegar, shallot, dill, olive oil, salt and pepper. Place shredded zucchini and squash in a large salad bowl. Drizzle with dressing and toss gently to coat evenly. Serve immediately or refrigerate for 1 hour and then serve.

Per serving: 36 calories (75 percent from fat), 3 grams total fat (trace saturated fat), no cholesterol, 2 grams carbohydrates, trace protein, 1 milligram sodium, 1 gram dietary fiber.