If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This squash salad is light and refreshing, and makes the perfect late summer side dish. It's topped with fresh and nutritious Gremolata and crumbled pistachios. —Chelsea
- 4 small yellow squash
- 1 tablespoon avocado oil
- 1/4 cup crushed pistachios
- 1 bunch fresh parsley
- 1 clove garlic, minced
- 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon raw honey
- Sea salt
- Prepare the gremolata by removing the parsley stems and chopping it. Sprinkle the minced garlic onto the parsley and then zest the lemon over it. Continue to finely chop the parsley while simultaneously mixing in the garlic and lemon zest.
- Warm the avocado oil in a large pan over high heat. Add the sliced squash and sprinkle with sea salt. Sauté until the the squash is soft, but still has some bite (about 5 minutes).
- Juice half of lemon and combine with the olive oil and honey. Pour over the sautéed squash. Sprinkle on the gremolata and crushed pistachios. Toss the salad if desired and sprinkle with sea salt to taste.