Summer Squash and Red Rice Salad With Lemon and Dill
Updated June 21, 2016
Andrew Scrivani for The New York Times
- Total Time
- 2 Hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 ¼ cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or ¼ cup chopped chives
¼ cup extra virgin olive oil
Freshly ground pepper
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 117 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 1 gram fiber; 442 milligrams sodium; 2 grams protein; 2 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
Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Step 2
Mix 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.
- Step 3
Remove 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.
- Step 4
In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.
Advance preparation: The squash and dressing will keep for a day in the refrigerator; simply toss with bright greens just before serving.
Private Notes
Comments
Suggestion: Not Vegan? Add fresh lump crabmeat and enhance the dressing with a special oil such as grapeseed, sesame or a high quality extra virgin olive oil with sea salt, fresh ground malabar black pepper and a tad of Dijon mustard, a splash of white wine. and a tiny bit of water. Perhaps all ingredients could be mixed with a drop or two of worcestershire ? A petite china dish of extra dressing with a tiny demitasse silver spoon could be placed on the table.
Perfect way to counter my current CSA squash attack! After salting and rinsing the zucchini I squeezed dry in cheesecloth. Helped keep the salad's crunch.
Such a simple, delicious, fresh side. Made it without the rice. Great flavor and a perfect no-cook dish.
Cooking question. Would this work with black rice? I think I'd like the contrast with the squash.
Perfect way to counter my current CSA squash attack! After salting and rinsing the zucchini I squeezed dry in cheesecloth. Helped keep the salad's crunch.