Cumin-Scented Summer Squash Salad

5.0(212)

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.

by Martha Rose Shulman·published 2011-08-18

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AfricanWeeknight, Side Dish

Servings

Serves four

Total time

10 min

Calories / serving

144 kcal

Ingredients (8)

serves

1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dicezucchini
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or puréedgarlic
3/4 to 1 teaspoon cumin seeds, lightly toasted and ground
Saltsalt
freshly ground pepperpepper
1/4 cup extra virgin olive oilextra-virgin-olive-oil
2 tablespoons chopped cilantrocilantro

Instructions (2 steps)

01Steam the squash for three to five minutes until just tender. Remove from the heat.
02Mix 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.

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Rich recipe — supports nutrition-aware planning.