By Martha Rose Shulman
- Total Time
- 10 minutes, plus refrigeration
- Rating
- 5(196)
- Notes
- Read community notes
In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers’ market. The squash in this North African salad is lightly steamed.
Featured in: Summer Squash, With a Lighter Touch
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Ingredients
Yield:Serves four
- 1pound zucchini or other summer squash, thinly sliced or cut in ½-inch dice
- 3tablespoons freshly squeezed lemon juice
- 1garlic clove, minced or puréed
- ¾ to 1teaspoon cumin seeds, lightly toasted and ground
- Salt
- freshly ground pepper
- ¼cup extra virgin olive oil
- 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
144 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Steam the squash for three to five minutes until just tender. Remove from the heat.
Step
2
Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.
Tip
- Advance preparation: This will keep for a day or two in the refrigerator, but the colors and flavors will be less vivid.
Ratings
5
out of 5
196
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Cooking Notes
Christa
Absolutely wonderful on a hot summer evening--tossed with noodles. Three-quarters of a teaspoon of cumin was wonderfully fragrant & flavorful. Used a nice, big, fat clove of garlic for some good garlicky flavor. Wonderfully easy & surprisingly flavorful.
Karen L Davis
Yum! I used a mixture of yellow and green squashes for color. Quartered some cherry tomatoes and tossed them in the dressing first, then added the steamed squash tomthe same bowl, tossed again and refrigerated, while I worked on the main dish. Tossed it all with a tiny bit more dressing and some spring lettuce leaves to serve. A hit! Next time I might add a bit more roasted cumin.
Josh
Really nice refreshing summer lunch or snack. I mixed zucchini and yellow squash. Also added diced red onions for the last minute or so of steaming. Added some great color and flavor.
gloria
DELICIOUS!! Respectful of the summer squash. And it's quick and easy to prepare. I cut the oil by about 1/2.
Mintie
A pretty tasty, cooking salad. Agree with cutting the oil a smidge.
Julie
This was not my favorite. I didn't think the dressing worked well with the squash. I prefer summer squash cooked with onions, dill, and butter.
leah
Really fresh salad. Of course I had to add Red onion and jalapeño, feel free to improvise as the dressing is generic and easily complements other veggies.
Kim
Wow! What an interesting and creative way to get rid of excess zucchini! Steaming until just tender is key! I topped it with fresh basil from the garden. Fabulous!
Mia
I steamed the squash lightly (3 minutes), which left it crisp but tender. To the cumin and garlic I added ground coriander, and extra lemon juice. It was good for dinner but even better cold the next day (without the suggested cilantro) - tart and refreshing on a hot summer day.
Peter
Very good. Less oil needed. Added some quick pickled red onion (chopped onion, a little sugar, cider or other vinegar, pickled for 30 min. or more) which was nice for color and flavor.
Manisha
This is so simple, yet so good! Thanks to other reviewers, I added halved grape tomatoes and sliced red onion to give it some additional textures and flavors. I ate it with a different grain each day for lunch (brown rice, farro, and whole wheat noodles). I would definitely make this regularly and I would also bring it to a potluck.
Kristine
Maybe I steamed the squash too long - it tasted ok but was mushy. I added some red onion and some cherry tomatoes, which helped by adding some crunch. I did use up 2 big zucchini, so that’s something.
verna
quite yummy and easy to make. Used yellow squash and ground cumin.
DK
Elegant in it's simplicity and presentation. Delicious. If raw garlic is not your thing, simmer the dressing for a minute or two and serve warm or at room temperature.
chris
Nice, Easy dish, but lemon overwhelmed the freshly ground cumin and just-picked cilantro. Less juice next time!
M.M.
Great for summer and very tasty, but better served warm. I made it early and refrigerated it for later, and liked it better when just prepared.
gloria
DELICIOUS!! Respectful of the summer squash. And it's quick and easy to prepare. I cut the oil by about 1/2.
Mary G.
So tasty! I randomly found this while searching for recipes to use squash from my CSA. Great recipe, and easy to prepare.
Josh
Really nice refreshing summer lunch or snack. I mixed zucchini and yellow squash. Also added diced red onions for the last minute or so of steaming. Added some great color and flavor.
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