Summer Squash Salad
A crisp and refreshing blend of summer squash, fennel, dill, and tangy goat cheese—perfect for a light, flavorful side.
Allowed for Ideal Protein phases 1 to 3.
Serving size
2
Ingredients
- 1 lb. Small Yellow Summer Squash, thinly sliced into rounds
- 1 Small Fennel Bulb, halved, cored, and thinly sliced lengthwise
- 2 tbsp. Fresh Dill, chopped
- 2 tbsp. Extra-Virgin Olive Oil, for dressing
- 2 tsp. Fresh Lemon Juice
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 3 oz. Fresh Goat Cheese, crumbled
Preparation
Step 1
In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice. Gently toss to coat.
Step 2
Season with kosher salt and black pepper to taste. Sprinkle crumbled goat cheese on top.
Step 3
Serve immediately as a light, refreshing side. Enjoy!
