It’s summer squash season and this healthy recipe is a great way to experiment with some plant based eating! Summer squash, which includes varieties like zucchini and yellow squash, are known for high water content. In fact, they are composed of about 95% water, making them a great hydrating vegetable to enjoy during the hot summer months.
Why you will want to try this Summer Squash Salad with Couscous & Pistachios Recipe? :
Nutrient-Rich Ingredients: The recipe includes a variety of nutrient-dense ingredients such as yellow zucchini, shredded carrots, shallots, pistachios, fresh basil, and garlic. These ingredients provide essential vitamins, minerals, and antioxidants that contribute to overall health and well-being.
Healthy Fats: The olive oil and pistachios in the dressing contribute healthy fats, including monounsaturated fats from the olive oil and heart-healthy fats from the pistachios. These fats can help support cardiovascular health.
Customizable: The recipe is versatile and can be adapted to dietary preferences, including vegan, vegetarian, or gluten-free diets.
Ingredients & Substitutions:
For the Salad:
1/2 cup cooked couscous
1 medium yellow zucchini, sliced and baked (or air-fried/sautéed)
1/4 cup shredded carrots
1 small shallot, thinly sliced
For the Dressing:
1/4 cup pistachios (reserve some for garnish)
Handful of fresh basil leaves
1 tablespoon olive oil
2 cloves garlic
1 tablespoon lemon juice
Optional: chili peppers for extra heat
Substitutions:
For the Salad:
Couscous: Quinoa, bulgur, farro, or any other cooked grain of your choice.
Yellow Zucchini: Any variety of zucchini (green or yellow), summer squash, or even cucumber.
Shredded Carrots: Shredded or spiralized other colorful vegetables like beets or radishes.
Shallot: Red onion or sweet onion.
For the Dressing:
Pistachios: Almonds, walnuts, cashews, or sunflower seeds.
Fresh Basil Leaves: Fresh mint, parsley, cilantro, or any other fresh herb you enjoy.
Olive Oil: Avocado oil, walnut oil, or any other flavorful oil.
Garlic: Garlic powder or omit if preferred.
Lemon Juice: Lime juice or any other citrus juice.
Optional: Chili Peppers: Red pepper flakes, cayenne pepper, or hot sauce.
Directions:
Step 1: Prepare the Salad
In a bowl, combine the cooked couscous, baked or prepared yellow zucchini slices, shredded carrots, and thinly sliced shallot.
Step 2: Make the Dressing
Toast the majority of the pistachios in a medium-heat pan until fragrant.
In a blender or food processor, blend the toasted pistachios, fresh basil leaves, olive oil, garlic cloves, lemon juice, and optional chili peppers until you have a creamy dressing.
Step 3: Drizzle and Mix
Drizzle the prepared dressing over the salad ingredients in the bowl.
Gently mix everything together until the dressing is well distributed.
Step 4: Garnish and Serve
Sprinkle the reserved pistachios on top of the salad as a garnish.
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