Summer Squash Salad With Pickled Currants Recipe

Recipe By Slurrp

This refreshing summer squash salad is a perfect combination of flavors and textures. The crisp and tender summer squash is paired with tangy pickled currants, creating a delightful balance of sweet and sour. Topped with a light and zesty vinaigrette, this salad is a great addition to any summer meal or picnic. It's easy to make and can be served as a side dish or a light lunch.

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12minstotal
12m.total
Summer Squash Salad With Pickled Currants
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Ingredients for Summer Squash Salad With Pickled Currants Recipe

  • 1/4 cup Currants
  • 0.13 cup White Vinegar
  • 0.06 cup Sugar
  • 1/4 teaspoon Salt
  • 1/2 Medium Summer Squash
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish
  • as per your need Vinaigrette For Drizzling

Directions: Summer Squash Salad With Pickled Currants Recipe

Cooking Directions

  • STEP 1.Start by pickling the currants. In a small saucepan, combine vinegar, sugar, and salt. Bring to a boil and stir until the sugar and salt are dissolved. Remove from heat and let cool.
  • STEP 2.Place the currants in a jar and pour the pickling liquid over them. Let them sit at room temperature for at least 1 hour, or refrigerate overnight for a stronger flavor.
  • STEP 3.Meanwhile, prepare the summer squash. Trim the ends and thinly slice them using a mandoline or a sharp knife. Place the slices in a large bowl.
  • STEP 4.Drizzle the squash slices with olive oil and lemon juice. Season with salt and pepper, and toss to coat evenly.
  • STEP 5.To serve, arrange the squash slices on a platter. Top with the pickled currants and sprinkle with fresh herbs, such as mint or basil. Drizzle with the remaining pickling liquid and vinaigrette. Enjoy!

Cooking Tips

  • If you don't have currants, you can substitute them with dried cranberries or raisins.
  • For a more vibrant color, you can blanch the summer squash slices in boiling water for a few seconds before tossing them with the dressing.
  • Feel free to add other vegetables or ingredients to the salad, such as cherry tomatoes, feta cheese, or toasted nuts.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If the salad becomes watery after refrigeration, drain the excess liquid before serving.
  • Serve the salad chilled or at room temperature as a side dish or a light lunch.
Nutrition
value
136
calories per serving
13 g Fat2 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    2g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    64mg
  • Iron
    1mg
  • Vitamin A
    79mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    18mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    50mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp