recipe: summer squash ribbon salad with thai basil + peanuts

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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.

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Alright, here we go!

What you need:

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fabulous dirty countertop

  • 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.

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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.

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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.

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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.