Cumin-Scented Summer Squash Salad
Updated August 11, 2024
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes, plus refrigeration
- Cook Time
- three to five minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound zucchini or other summer squash, thinly sliced or cut in ½-inch dice
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or puréed
¾ to 1 teaspoon cumin seeds, lightly toasted and ground
Salt
freshly ground pepper
¼ cup extra virgin olive oil
2 tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
5 grams carbs; 144 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 327 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the squash for three to five minutes until just tender. Remove from the heat.
- Step 2
Mix 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.
Advance preparation: This will keep for a day or two in the refrigerator, but the colors and flavors will be less vivid.
Private Notes
Comments
Absolutely wonderful on a hot summer evening--tossed with noodles. Three-quarters of a teaspoon of cumin was wonderfully fragrant & flavorful. Used a nice, big, fat clove of garlic for some good garlicky flavor. Wonderfully easy & surprisingly flavorful.
DELICIOUS!! Respectful of the summer squash. And it's quick and easy to prepare. I cut the oil by about 1/2.
Really nice refreshing summer lunch or snack. I mixed zucchini and yellow squash. Also added diced red onions for the last minute or so of steaming. Added some great color and flavor.
I roasted the summer squash at 400 for about 6 minutes in the toaster oven, rather than steaming. The salad was delicious.
i'd give it five stars. Delicious and very easy to make. I doubled the amount of garlic and put some of it into the steamer pot and the rest was put in raw as a dressing. Love the toasted cumin. I made it for a potluck tonight and it elicited very positive reviews.
Used with cubeb, roasted butternut squash.