Curried Summer Squash Salad

June 24, 2018

This unique frrom Juniper Green salad puts summer squash (which we have in abundance this time of year) to good use! Break it out for the Fourth of July or your next summer gettogether. It’s sure to have your guests going for seconds.

Ingredients

2medium summer squash, cut in half lengthwise and into ½” thick slices

2medium zucchini, cut in half lengthwise and into ½” thick slices

2ears of sweet corn, shucked and all silk removed

1/2 cupmint leaves, roughly chopped

1/4 cupcilantro, roughly chopped

1small red onion, thinly sliced

1/2 cupwhite balsamic vinegar

2 teaspoonsmaple syrup

1clove garlic, grated on a Microplane grater

Zest and juice of 3 limes, divided

2 teaspoonscurry powder

4 tablespoonsolive oil

kosher salt to taste

Preparation

1. On a grill or in a cast iron grill pan, grill corn until slightly charred in some places. Cut from cob and add to large bowl. Repeat for squash if you have a grill pan or toss in olive oil and salt and roast at 400 until slightly browned.

2. Toss red onion with reserved juice of 1 lime and a pinch of kosher salt. Set aside.

3. Whisk together all remaining ingredients to make dressing. Adjust seasoning as desired.

4. Toss all ingredients except herbs and onions while ingredients are still slightly warm. Let cool to room temperature. Toss again with herbs just before serving, until well incorporated. Garnish with pickled onions and serve.