A twist on summer squash

Lemony Summer Squash Salad

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 4-6

If you are looking for a twist on your typical summer squash salad, this is it! The lemony dressing combined with the white beans and tuna chunks make it a hearty enough salad to be a main course. Serve with crusty french bread for dipping and a bottle of chilled Bokisch Verdejo or Albarino!

Ingredients

1 small zucchini
1 small crookneck squash
1 can of white beans (rinsed and drained)
1 jar whole or chunky high-quality tuna in olive oil
Juice of 2 lemons
1 shallot, minced
1 garlic clove, minced
Fresh Thyme
Fresh Oregano
Salt and Pepper
½ cup Bokisch Extra Virgin Olive Oil

Instructions

Thinly shave the zucchini and squash into ribbons. Sprinkle with sea salt to soften and set aside.
Whisk the lemon juice, olive oil, minced shallot, garlic and season with salt and pepper.
Add the drained beans and tuna into the dressing.
Rinse the squash and nestle into the beans and tuna. Let marinade for 20 minutes.
Adjust the dressing, if necessary, by adding more olive oil, lemon juice, salt or pepper.
Mix in and garnish with a healthy amount of fresh thyme and oregano leaves.

Notes

Serve at room temperature. If you're not a fan of tuna, then just skip it! The beans are hearty enough to enjoy. Just don't skip on the olive oil!

I love the play on the colors in this photo. The label of the Albarino has a movement to the brush strokes that play with the squash ribbons and the goldfish in the background!