Take advantage of summertime produce—whether you can’t help yourself at the farmers’ market or have a bumper crop of yellow squash. This simple salad is one of those that gets better the longer it sits. The squash becomes super tender after a little soak in the dressing.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup canned mild Hatch green chiles (from a 4-ounce can)
- 1/4 cup fresh lime juice
- 3 tablespoons agave
- 1/2 teaspoon ground cumin
- 1/2 cup canola oil
- Kosher salt and freshly ground black pepper
- 3 large yellow squash, cut into ribbons (about 5 1/2 cups) (see Cook’s Note)
- 1/4 cup coarsely chopped cilantro
- 1/4 cup toasted pumpkin seeds
- 1/2 cup crumbled Cotija
Instructions
- For the hatch chile vinaigrette: Process the Hatch green chiles, lime juice, agave and cumin in a blender or food processor until smooth. Gradually add the oil and blend until thickened. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- For the salad: Combine the squash, cilantro and pumpkin seeds in a large serving bowl. Drizzle with the desired amount of the vinaigrette and sprinkle with the Cotija before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 303 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 10 mg |
| Sodium | 442 mg |
Reviews
Sorry, not good