- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 437
- Total Fat
- 31 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 633 mg
I’ve been making this salad for over 30 years, and in the summer it is always on the restaurant’s menu when zucchini is popping. Yellow squash will work great also. This is truly a keep it simple kind of dish.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 437
- Total Fat
- 31 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 633 mg
Ingredients
Directions
Special equipment:
a grill; a mandoline- Set up a grill for even medium-high heat by building the coals evenly on the bottom.
- Add the almonds to a cast-iron pan, shaking out into an even layer. Place on the grill and toast until golden brown and crisp, 3 to 5 minutes. Remove from the heat.
- In a mixing bowl, whisk together the vinegar, maple syrup and lemon juice. Stream in the olive oil while whisking constantly. Season with salt and pepper. Toss the zucchini, summer squash, almonds and cannellini beans with the vinaigrette. Add the basil and mix, tasting for seasoning and adding additional salt and pepper if needed. Serve!
