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Summer Squash Salad

Summer squash salad. Zucchini carpaccio. Thinly sliced summer squash served with olive oil, lemon juice, mint, Parmesan cheese, and toasted pine nuts.
4 Servings -
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Servings:4  | Calories:186 | Total Fat:17g  | Chol:4mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 3g
15 %
Total Carb 6g
2 %
Fiber 2g
8 %
Sugars 3g
Cholesterol 4mg
1 %
Sodium 261mg
11 %
Protein 4g
9 %
50% Extra virgin olive oil
25% Pine nuts
12% Others combined
11% Parmesan
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Mint leaves, Fresh mint sprigs


4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish

Directions : View recipe directions on
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