Summer Squash and Asparagus Salad
Photography by Marcus Nilsson © 2019
Chef Gabriela Cámara says of her recipe from her cookbook My Mexico City Kitchen: Recipes and Convictions, "This is a super-simple salad, made to show off the season's freshest asparagus and either zucchini or yellow squash (or both) that are young and tender enough to be enjoyed raw. I like the combination of green zucchini and yellow squash on the plate, but it's not essential to use the two. What is important is that you buy the smallest and most delicate zucchini or squash that you can find. When buying asparagus, test to make sure that a stalk snaps neatly."
This recipe, and others like it, can be found in the article "Zucchini Is in Season. Take Advantage with These Recipes."
How to Make It
1
Place the zucchini and/or squash and asparagus in a colander, toss with the salt, and leave it in the sink to drain for 5 to 10 minutes. Don't leave it for much longer or the squash will get too limp.
2
In a large bowl, whisk together the oil and lime juice. Add the squash and asparagus slices and toss gently to coat. Taste and add more salt if needed.
3
Serve on individual salad plates or in shallow bowls.
Ingredients
5 young zucchini or yellow squash, or a mix, sliced into ribbons 1/8 in. thick
1 bunch of asparagus, fibrous base of each stalk trimmed off and discarded, sliced crosswise into 1/8-in. pieces
½ tsp kosher salt, plus more as needed
3 tbsp extra-virgin olive oil
¼ cup freshly squeezed lime juice
Directions
1
Place the zucchini and/or squash and asparagus in a colander, toss with the salt, and leave it in the sink to drain for 5 to 10 minutes. Don't leave it for much longer or the squash will get too limp.
2
In a large bowl, whisk together the oil and lime juice. Add the squash and asparagus slices and toss gently to coat. Taste and add more salt if needed.
3
Serve on individual salad plates or in shallow bowls.
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