Summer Squash Slaw

3 small zucchini

3 small yellow squash

Coarse salt and freshly ground black pepper

Finely grated zest and juice of 2 lemons

2 green onions, finely chopped

1 teaspoon Dijon mustard

½ cup pure olive oil

¼ cup chopped mixed fresh herbs, such as flat-leaf parsley, tarragon, and basil


Using a grater or a mandoline, run the squash on the tool to slice, cutting away the colorful part of the vegetables into the white flesh. Stop when you approach the seeds and rotate the squash. In the end, you’ll wind up with the core of seeds to discard, compost, or save for another use.

Combine the zucchini and yellow squashes in a bowl. Season with salt and pepper.

In a small bowl, whisk together the lemon zest and juice, green onions, and mustard. Season with salt and pepper. Add the olive oil in a slow, steady stream until creamy and emulsified. Add the herbs. Just before serving, pour the dressing over the vegetables and toss to coat. Taste and adjust for seasoning with salt and freshly ground black pepper. Serve immediately on chilled plates.



From the Full Moon Native recipe files