Summer Squash Salad with Pine Nuts & Avocado
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.
Net Carbs: 7