Summer Squash Salad with Pickled Currants

Summer squash is a versatile vegetable that belongs to the same family as pumpkins and zucchinis. It is rich in vitamins A and C, as well as dietary fiber.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Summer Squash Salad with Pickled Currants

Cooking Method: Mixing, Pickling Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 2 cup Summer squash
• 1 cup Currants
• 1 small Red onion
• 2 tablespoon Fresh mint leaves
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Slice the summer squash into thin rounds.
2. In a small bowl, combine the lemon juice, olive oil, salt, and black pepper to make the dressing.
3. In a separate bowl, toss the summer squash rounds with the dressing.
4. Let the squash marinate in the dressing for 30 minutes.
5. In the meantime, pickle the currants by combining them with thinly sliced red onion and fresh mint leaves.
6. After 30 minutes, drain the squash and arrange it on a serving platter.
7. Top the squash with the pickled currants mixture.
8. Garnish with additional fresh mint leaves, if desired.
9. Serve the Summer Squash Salad with Pickled Currants chilled.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 15g5%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.