Colorful Summer Squash Salad
Prep time: 
Total time: 
A great summer side dish that won't heat up the kitchen.
  • 4 cups julienned zucchini
  • 4 cups julienned yellow squash
  • 2 cups sliced radishes
  • ½ cup neutral oil of your choice
  • ⅓ cup organic apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon sea salt
  • 1 teaspoon dill weed
  • ½ teaspoon pepper
  1. In a large bowl, combine the zucchini, squash and radishes. Toss until it looks evenly distributed. I usually use gloved hands. It seems to work a little better.
  2. In a small bowl, whisk the remaining ingredients, being sure to scrape the sides.
  3. Pour the mixture over vegetables.
  4. Cover and refrigerate for at least 1 hour before serving. It will taste even better the next day.
I like to use this julienne slicer to make the zucchini and squash "noodles."
Recipe by Natural Chow at