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Shaved Squash Salad

Delicious Summer squash, is the star of this elegant summer salad.



 It's been a humid summer, the kind that makes you just want to melt in your seat. Most days I was scrambling to find meals that required little or no cooking. Then I remembered I had The No-Cook, No-Bake Cookbook, by Matt Kadey. I quickly found tons of recipes to try, none of them needing an ounce of heat from the stove, oven or grill. This cookbook is full of wonderful recipes, from breakfast to dessert. There were so many eye catching recipes I didn't know where to begin. I totally LOVE chickpeas, so I went with this recipe first.

This salad is a great way to use up your garden bounty. I know everyone will be harvesting tons of summer squash, zucchini and tomatoes and this salad highlights all of these favourite summer staples. I loved the crunchy, buttery, tart sweetness of this salad. I didn't have red wine vinegar, so I subbed in some Balsamic vinegar. Not only is this salad delicious, it's is stunning on your plate. It makes you truly appreciate the beauty of a fresh summer bounty.



Shaved Squash Salad
adapted from The No-Cook, No-Bake Cookbook

1 1/2 lbs zucchini (about 3 medium), preferably a mix of green and yellow
1 large red bell pepper, thinly sliced
1- 14oz can chickpeas, rinsed and drained
1 C halved cherry tomatoes
1/2 C coarsely chopped fresh basil
2 ounces diced feta, goat, or blue cheese (about 1/2 C)
1/3 C chopped walnuts or pecans

Dressing:
1/4 C extra virgin olive oil or walnut oil
1 Tbs red wine vinegar
1-2 tsp Dijon mustard
1 tsp honey
1 clove garlic, minced
1/4 tsp sea salt
1/4 tsp freshly ground pepper

Using a wide, flat vegetable peeler or mandolin, shave the squash thinly is a large bowl. Toss with the bell pepper, chickpeas, cherry tomatoes and basil. Divide the squash mixture among serving plates and sprinkle with cheese and nuts.

In a small bowl, whisk together the dressing ingredients and drizzle over salad.

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