Best 8 Shaved Summer Squash Salad Recipes

In this article, we will be providing you with a comprehensive guide to preparing a delicious and refreshing shaved summer squash salad. With a vibrant blend of flavors and textures, this salad is an ideal side dish or light meal for the warm summer months. We will take you through the selection of fresh and flavorful ingredients, demonstrating how to choose the perfect summer squash along with the best varieties of herbs and spices to enhance the dish. We will also provide detailed instructions on preparing the shaved squash, creating a tangy dressing, and assembling the salad for a visually appealing presentation. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create the best shaved summer squash salad you've ever tasted.

Here are our top 8 tried and tested recipes!

SHAVED SUMMER SQUASH SALAD

Shaved Summer Squash Salad image

Provided by Jenna Clemens

Categories Salad Side Fourth of July Quick & Easy Graduation Father's Day Almond Arugula Squash Summer Healthy Party Potluck Mandoline Bon Appétit Georgia Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons whole almonds
1 pound summer squash (a mix of green and yellow)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Baby arugula

Steps:

Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

SHAVED SUMMER VEGETABLE SALAD

Shaved Summer Vegetable Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon finely chopped shallot
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons honey
3 tablespoons champagne vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 zucchini, cut into 2-inch segments
1 yellow squash, cut into 2-inch segments
4 baby golden beets, peeled
3 large white mushrooms
1/3 cup chopped fresh chives, chervil and/or tarragon
Kosher salt and freshly ground pepper

Steps:

Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.

Nutrition Facts : Calories 120 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 392 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams

SHAVED RAW SUMMER SQUASH WITH PARMESAN DRESSING

Shaved Raw Summer Squash with Parmesan Dressing image

Summer squash can be cooked in a number of ways, but it's also delicious served raw, as in this recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Roasted Beets with Yogurt, Roasted Squash with Parmesan

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

2 small head of sucrine or baby butterhead lettuce, trimmed, leaves separated, washed, and dried
2 ounces baby arugula, washed, spun dry
Parmesan Dressing
1 pound assorted summer squash, such as goldbar zucchini, green zucchini, avocado squash, or pattypan squash
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh chervil, finely chopped
2 tablespoons tarragon, finely chopped
2 ounces Parmesan cheese, shaved with a peeler
Freshly ground black pepper

Steps:

Divide lettuce and arugula evenly between 4 plates or 1 large platter; drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter).
Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately.

SHAVED-SQUASH SALAD WITH TOMATOES, ZUCCHINI BLOSSOMS, RICOTTA, AND THYME OIL

Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil image

If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 12

Ingredients

1 generous handful fresh thyme sprigs (about 3/4 ounces)
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 baby zucchini (3 ounces total), thinly shaved on a mandoline
4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
6 zucchini blossoms, halved or quartered if large
1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
Pinch of red-pepper flakes
1/4 teaspoon coarse salt
Coarsely ground pepper
3 ounces fresh ricotta (1/3 cup)

Steps:

Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.

Nutrition Facts : Calories 216 g, Cholesterol 13 g, Fat 60 g, Fiber 8 g, Protein 14 g, SaturatedFat 10 g, Sodium 395 g

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

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.

SHAVED SQUASH SALAD WITH SUNFLOWER SEEDS

Shaved Squash Salad with Sunflower Seeds image

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."-Dawn Perry, senior food editor

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 large summer squash
2 tablespoons fresh lemon juice
2 tablespoons olive oil
kosher salt
freshly ground pepper
1/4 cup crumbled feta
1/4 cup torn fresh basil
2 tablespoons salted, roasted sunflower seeds

Steps:

Shave 2 large summer squash lengthwise with a vegetable peeler and toss with 2 tablespoons fresh lemon juice and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Top with 1/4 cup crumbled feta, 1/4 cup torn fresh basil, and 2 tablespoons salted, roasted sunflower seeds.

Tips:

Choose summer squash that is firm and has smooth, unblemished skin.
To save time, use a mandoline or spiralizer to shave the squash.
If you don't have a mandoline or spiralizer, you can use a sharp knife to thinly slice the squash.
Be sure to rinse the squash thoroughly before shaving or slicing.
Add other vegetables to the salad, such as cucumbers, tomatoes, or bell peppers.
For a more flavorful salad, marinate the squash in a vinaigrette dressing for at least 30 minutes before serving.
Serve the salad chilled or at room temperature.

Conclusion:

Shaved summer squash salad is a refreshing and healthy side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With its vibrant colors and delicious flavor, this salad is sure to be a hit at your next party or potluck.