Shredded Summer Squash Salad with Olive Oil Dressing

Recipe courtesy of Jill Nussinow, MS, RD, The Veggie Queen

Small Summer Squash Salad 2


  • 3 to 4 summer squash, assorted or all one type, grated to equal about 3 cups of squash
  • 1/4 cup thinly sliced red onion
  • 1/4 cup julienned red bell pepper
  • 1 clove garlic, minced
  • 2 tablespoons fresh Italian parsley, minced plus a sprig for garnish
  • 2 tablespoons California Olive Ranch extra virgin olive oil plus another teaspoon for drizzling
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Leaf lettuce for serving
  • Italian parsley, for garnish


  1. Grate the squash by hand or in the food processor. Squeeze the squash with your hands until mostly dry if it is very watery.
  2. Add the onion, red pepper, garlic and parsley.
  3. In a small bowl, combine the California Olive Ranch extra virgin olive oil and lemon juice. Pour over the vegetables.
  4. Add salt and pepper to taste.
  5. Serve immediately on top of butter or leaf lettuce, drizzled with the extra teaspoon of California Olive Ranch extra virgin olive oil and garnished with a sprig of parsley.


20 minutes




4 servings
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