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Summer Squash Salad with Pine Nuts & Avocado

Summer Squash Salad with Pine Nuts & Avocado  

Serves 4

With Summer in full-swing, we want to use up all of the delicious green and yellow squashes. This recipe combines them with healthy fats from pine nuts, olive oil, feta cheese and avocado.

Prep Time: 10 minutes

Cooking Time: 0 minutes 


¼ cup pine nuts

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

2 tablespoons fresh lemon juice

2 ounces feta cheese, crumbled

1 medium avocado, peeled & diced

1.5 pounds of summer squash (green & yellow), thinly sliced 

2 tablespoons fresh parsley, minced

½ whole scallion, minced 


Preheat the oven to 350 F (178 C).

Spread pine nuts on a baking tray in an even layer. Toast in the oven until golden brown, or about 2-3 minutes, being careful to check on them so that they do not burn. Remove from the oven and allow to cool.

Add all of the salad ingredients to a large bowl and gently toss together until well-combined. Let sit and marinate for about 10 minutes before serving.

Serve between 4, storing any leftovers in an airtight container in the fridge for up to 5 days. 


Calories: 290

Carbs: 11

Net Carbs: 7

Protein: 10

Fat: 24