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Shaved Summer Squash, Arugula & Pine Nut Salad

Linda.Steidel's picture
  Summer squash/Zucchini 1 Small (Green Variety)
  Yellow summer squash 1 Small
  Arugula 6 Ounce
  Olive oil 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Chopped mint 1 Tablespoon
  Pine nuts 1⁄4 Cup (4 tbs), toasted
  Parmigiano reggiano cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Using a vegetable slicer or mandolin, slice squash length-wise into thin strips.
Combine with the arugula, olive oil, lemon juice, mint and pine nuts in a stainless steel bowL Season with salt and pepper and toss to evenly distribute.
Garnish with shavings of cheese and serve.

NOTE: Toast the pine nuts in a dry non-stick skillet until golden.

Recipe excerpted from the book For Every Season There is a Salad by Linda Steidel. To purchase this book, please visit:

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Nutrition Rank

Nutrition Facts

Serving size

Calories 158 Calories from Fat 127

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 109.2 mg4.5%

Total Carbohydrates 5 g1.5%

Dietary Fiber 1.6 g6.4%

Sugars 2.3 g

Protein 4 g8.1%

Vitamin A 19% Vitamin C 28.9%

Calcium 11.8% Iron 6.3%

*Based on a 2000 Calorie diet

Shaved Summer Squash, Arugula & Pine Nut Salad Recipe