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Summer Squash Salad


  • Yield: 4 cups 1x

Ingredients

Scale
  • 2 small yellow summer squash (thinly sliced)
  • 1 small zucchini (thinly sliced)
  • 2 tbs fresh basil (chiffonade)
  • 2 tbs olive oil
  • 1 tbs fresh lemon juice
  • 1/2 cup red onion (sliced)
  • 1/4 tsp celtic sea salt
  • 1/4 cup almonds (chopped)

Instructions

  1. In a medium bowl, combine squash, zucchini, basil, olive, lemon juice, and salt.
  2. Toss ingredients together.
  3. Allow to marinate for 20 minutes to 1 hour
  4. Sprinkle with almonds when serving

Notes

Source:  Elena's Pantry

  • Category: Side Dish

Nutrition

  • Serving Size: 1 cup
  • Calories: 82
  • Fat: 6.91 g
  • Carbohydrates: 4.54 g
  • Protein: .96 g
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