Receta Shaved Summer Squash Salad with Jalapeno Vinaigrette and Spiced Pecans for Meatless Monday
Shaved Summer Squash Salad with Jalapeno Vinaigrette and Spiced Pecans for Meatless Monday
My garden is overflowing right now with all kinds of produce. So can you blame me that I am shaving zucchini and summer squash?
This raw salad is an incredible mix of sweet, savory and spicy all at once, and I give it a southwest kick by adding pepper rings and a spicy coating to the pecans. And so little cooking to heat up your kitchen!
Just make the vinaigrette with southwest favorites: jalapenos and cilantro; then, toss with shaved squash and pecans.
Summer squashes are packed with nutrients and I have grown to love them raw just as much as cooked.
Happy Meatless Monday, Everyone!
JALAPENO VINAIGRETTE
Blend in blender the following:
One jalapeno, diced
- 1/4 cup olive oil or avocado oil
- 1/4 cup red wine vinegar
- 1 teaspoon mustard
- 1 teaspoon honey (or more to taste)
- 1 teaspoon cayenne pepper sauce (I like Franks’)
- 1/2 cup died cilantro
- Salt and pepper to taste
For spiced pecans: Add 1 cup diced pecans and to a skillet with 1 tablespoon unsalted butter. Heat over medium high heat for about 3 minutes, stirring constantly. Add in about 1 tablespoon of your favorite spice rub. ( used Bobby Flay’s 16-spice rub.)
easy squash recipe,
raw squash recipe,
summer salad