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.
Ingredients
- 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
- Slice the summer squash into thin rounds.
- In a small bowl, combine the lemon juice, olive oil, salt, and black pepper to make the dressing.
- In a separate bowl, toss the summer squash rounds with the dressing.
- Let the squash marinate in the dressing for 30 minutes.
- In the meantime, pickle the currants by combining them with thinly sliced red onion and fresh mint leaves.
- After 30 minutes, drain the squash and arrange it on a serving platter.
- Top the squash with the pickled currants mixture.
- Garnish with additional fresh mint leaves, if desired.
- Serve the Summer Squash Salad with Pickled Currants chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.