Best 7 Cumin Scented Summer Squash Salad Recipes

Cumin scented summer squash salad is a refreshing and delicious dish, perfect for a light lunch or a side dish at a summer barbecue. The combination of sweet summer squash, tangy lemon, and earthy cumin creates a flavor profile that is both unique and satisfying. The salad is also a great way to use up any extra summer squash that you may have on hand.

Check out the recipes below so you can choose the best recipe for yourself!

CUMIN-SCENTED SUMMER SQUASH SALAD

Cumin-Scented Summer Squash Salad image

In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers' market. The squash in this North African salad is lightly steamed.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 10m

Yield Serves four

Number Of Ingredients 8

Ingredients

1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or puréed
3/4 to 1 teaspoon cumin seeds, lightly toasted and ground
Salt
freshly ground pepper
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro

Steps:

Steam the squash for three to five minutes until just tender. Remove from the heat.
Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 3 grams

SUMMER SQUASH AND ZUCCHINI SALAD

Summer Squash and Zucchini Salad image

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

REFRESHING SUMMER SQUASH SALAD

Refreshing Summer Squash Salad image

Great dinner for the summer.

Provided by TJ Lombard

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Steps:

Toss yellow squash and zucchini with salt in a large bowl.
Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

SUMMER SQUASH SALAD

Summer Squash Salad image

This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

Steps:

In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

STEAMED SQUASH SALAD

Steamed Squash Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute
1/3 cup extra virgin olive oil
Grated zest and juice of two large limes
1/4 teaspoon each ground cumin and cardamom
1/4 teaspoon pressed or minced garlic
Salt and freshly ground black pepper

Steps:

Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate.
Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini.

BOUNTIFUL SUMMER SQUASH SALAD

Bountiful Summer Squash Salad image

This is a tasty way to use up your bounty of summer squash and zucchini! A few ingredients plus a few minutes equals a delicious and nutritious summer meal or side dish for steak, chicken, or pork!

Provided by JennB1972

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 medium summer squash, cut into matchsticks
2 medium zucchini, cut into matchsticks
1 small red onion, very thinly sliced
20 baby carrots, sliced into thin pennies
2 teaspoons ground black pepper
2 teaspoons cracked mixed peppercorns
2 teaspoons coarse sea salt
½ teaspoon red pepper flakes
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill
¼ cup red wine vinegar

Steps:

Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 894.7 mg, Sugar 4.6 g

WARM SUMMER SQUASH SALAD

Warm Summer Squash Salad image

This dish can be made with only zucchini or only yellow squashes (instead of both) by using two pounds of either.

Provided by Martha Stewart

Yield Serves 12

Number Of Ingredients 6

Ingredients

3 to 5 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
4 medium zucchini (1 pound), very thinly sliced
4 medium yellow summer squashes (1 pound), very thinly sliced
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh oregano, plus sprigs for garnish

Steps:

Coat a large skillet with oil. Add a third of the garlic, and heat over medium-high heat until sizzling, 1 to 2 minutes. Add a third of the zucchini and yellow squashes, and cook until just wilted and browned around edges, 2 to 3 minutes. Transfer to a plate. Repeat twice with remaining garlic, zucchini, and yellow squashes. Stir in vinegar to last batch, and let evaporate slightly. Return all batches of zucchini and yellow squashes to skillet, and stir in oregano. Serve warm or at room temperature. Garnish with oregano sprigs.

Tips:

Choose tender summer squash. Look for squash that is small and firm, with no blemishes.
Wash the squash thoroughly. Use a vegetable brush to remove any dirt or debris.
Slice the squash thinly. This will help it cook evenly.
Cook the squash over medium heat. This will prevent it from burning.
Add the cumin seeds early in the cooking process. This will allow them to release their flavor.
Season the squash with salt and pepper to taste.
Serve the squash warm or at room temperature.

Conclusion:

Summer squash is a versatile vegetable that can be used in a variety of dishes. This cumin-scented summer squash salad is a refreshing and flavorful way to enjoy this seasonal vegetable. The salad is easy to make and can be served as a side dish or main course. The combination of cumin, garlic, and lemon juice gives the salad a bright and tangy flavor. The salad is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. If you are looking for a healthy and delicious way to enjoy summer squash, this salad is a great option.