One of the best things about living in an overly hip place like Williamsburg, is the amazing access to farm fresh produce. This summer, in addition to joining a CSA, we’ve made it a point to spend our Saturday mornings perusing the local greenmarket for our weekly grocery needs.
Lucky for us, there is a really great farm that has tons of awesome Asian fruits and vegetables that I’ve rarely, if ever, seen around (one of the owners is Korean). And that’s where we discovered the avocado squash. Needless to say, I’ve become absolutely obsessed, and I buy several of these bad boys every week. At first, we simply grilled them up, and while that was certainly delicious, it isn’t the healthiest form of veggie eating.
So, we started making them into a salad, which sounds a little weird, but is one of the freshest, most delicious salads you could have in the summer time. The best part? Outside of the squash, all the ingredients were already something we had at home, making this a regular go to option for a busy night.
Avocado Squash Salad
- Avocado Squash
- Fresh Garlic Cloves
- Fresh Squeezed Lemon Juice
- Olive Oil
- Fresh Ground Pepper
*All ingredient amounts are subject to your own preference. For a recipe like this, it’s good to just play around and see what you like!
Wash and trim the ends of the avocado squash. Use a mandolin to create thin slices of squash.
Finely mince or crush the garlic cloves. Add the fresh squeezed lemon juice, let sit for a few minutes. Whisk in the olive oil. Add salt, pepper, and parsley to taste. Sometimes I find that with this particular recipe, way more salt than I would imagine is usually required.
Pour over top of the salad and enjoy!!!
One of the best parts of this salad is that you can leave it sit for a couple days in your refrigerator without it getting too mushy!