Cookie and Kate · by Cookie and Kate★ 4.8
Summer Squash Salad with Lemon Citronette
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 16%
CARBS 11G17% OF CAL
3G FIBER5G OTHER3G TOTAL SUGAR
FAT 21G73% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raw ribboned summer squash tossed with a bright lemon and herb vinaigrette, pine nuts, and feta. Light and fresh, this salad celebrates tender young squash at peak season.
sidesalad🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1/4 cup pine nuts (or slivered almonds or sunflower seeds)
- 2 pounds mixed baby zucchini and yellow squash
- Salt
- 1/2 to 1 cup quality feta cheese, crumbled
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 large garlic clove, pressed or minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh mint (or tarragon)
- 1 teaspoon chopped fresh flat-leaf (Italian) parsley
- 3 tablespoons olive oil
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 16%
CARBS 11G17% OF CAL
3G FIBER5G OTHER3G TOTAL SUGAR
FAT 21G73% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 722mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 197mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.