Summer Squash and Red Rice Salad With Lemon and Dill

5.0(71)

During the hot summer months, cook rice in double batches so that you’ll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.

by Martha Rose Shulman

Open original recipe

Side Dish

Servings

(4–6)

Total time

2h 45m

Calories / serving

117 kcal

Ingredients (10)

serves

3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to tastesalt
1 garlic clove, crushedgarlic
5 tablespoons fresh lemon juicelemon-juice
2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanesered-rice
3 tablespoons chopped fresh dilldill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chivesscallion
1/4 cup extra virgin olive oilextra-virgin-olive-oil
Freshly ground pepperpepper

Instructions (4 steps)

01Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
02Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
03Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.

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Rich recipe — supports nutrition-aware planning.