recipe: summer squash ribbon salad with thai basil + peanuts
Hey guys! Before I get into today’s post, don’t forget to enter my very first giveaway!
Another day, another great recipe from my CSA box. This one came with the suggested recipes in the CSA box and I knew I had to try it. I honestly don’t know if summer squash truly is only summer-specific in terms of a crop. Is that a stupid question? Obviously we’ve been receiving the squash because of our climate, but you may need to bookmark this one for the warmer temps.
Alright, here we go!
What you need:
- 2 medium summer squash
- 2 tbsp chopped scallions
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh-squeezed lime juice
- 1/2 tsp sugar or stevia
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup Thai basil chiffonade (sliced into thin ribbons of basil)
- 1/4 cup peanuts
Using a veggie peeler (or a mandolin if you’re a culinary genius) slice the squash lengthwise into ribbons. I was terrible at this so my husband took over. The key is a good peeler.
In a separate bowl, combine the oil, lime juice, sugar, salt, and pepper. I went bolder on the black pepper, I love a good spice.
Pour the mixture over the squash ribbons. Let the ribbons sit for 5 minutes, allowing the mixture to soften up the vegetable.
Toss in the Thai basil, peanuts, and scallions and stir to distribute. That’s it! Serve the dish at room temperature.
Notes: I had the Thai basil and scallions from my CSA, but I didn’t have peanuts. Instead, I crushed some almonds and threw them in. It was still delicious.
We made a simple chicken breast and I chopped up some tomato, more basil, salt, pepper, and olive oil as a topping. Paired with a big side salad it was a really good, clean meal.