Summer Squash Slaw with Toasted Almonds & Feta

Summer Squash Slaw with Toasted Almonds & Feta

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 5 minutes  |  Serves: 4

• 1/4 cup almonds, roughly chopped
• 1 1/2 lb. yellow summer squash, julienned (this can be done with a julienne peeler or mandoline. A sharp knife and a steady hand will work too!)
• 3 small scallions, minced-white and light green parts only
• 1/4 cup fresh mint, thinly sliced
• 1 teaspoon fresh oregano, diced
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup organic feta cheese crumbles
• Fine sea salt and pepper to taste

1. Toast almonds in a medium-sized skillet over medium-high heat, tossing often until lightly browned and crisp. Remove from heat and set aside.
2. In a large bowl toss squash, scallions, mint, oregano, oil, and lemon juice. Season with crushed red pepper flakes, salt and pepper. Add feta and toasted almonds and toss gently until well combined.

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients as necessary.
• Taste test as you go.

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.