Author Notes
I love using Mexican squash instead of Zucchini, for my taste it has more flavor or maybe I am just used to this kind of squash, which is mostly used in Eastern Europe. Here is one of the refreshing salads recipes which I make often on hot summer days and where even the squash is just sliced raw. This salad will be very tasty mixed with any grains or small pasta. —Kukla
Ingredients
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• 4 small very young Mexican Squash (about 1 pound or a little more), peeled, thinly sliced lengthwise and then cut in matchsticks size pieces
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• 2 medium size Persian cucumbers, peeled, thinly sliced lengthwise and then cut in matchsticks size pieces
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• 6 whole scallions, thinly sliced on bias
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• 1 red chille pepper, thinly sliced lengthwise
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• Zest of 1 large lemon + juice of 1/2 the lemon
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• 2 tablespoons of each fresh herbs (dill, cilantro, lovage or celery leaves), finely chopped
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• 3 tablespoons Pumpkin seeds (Pepitas), toasted in a dry skillet
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• 2 tablespoons oil of your choice (I used Sunflower seed oil)
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• About 1/2 to 3/4 cups Greek or French ships milk Feta, shredded on the large side of a box grater
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• Kosher salt and freshly ground black pepper to taste
Directions
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In a mixing bowl combine squash, cucumber, Jalapeno and lemon juice; let stand and marinate for about 20 to 30 minutes.
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When ready to assemble, add scallions, herbs, lemon zest and Pepitas. Add oil, salt and pepper; mix well to combine all the ingredients. Transfer to a serving dish or individual plates and sprinkle with the shredded feta. Enjoy!
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