The last squash…

Mike took the last squash out of the garden, so we made this salad. It was tasty!

Crisp-tender slices of squash marry well with lemon, shallot, and thyme. Choose yellow squash that is glossy, firm, heavy for its size, and small — a petite squash boasts fewer seeds and more flavor than a big one.


  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise
  • 1 shallot, thinly sliced crosswise
  • 1 to 2 teaspoons fresh thyme leaves


In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.


– Prep: 15 Minutes
– Total Time: 20 Minutes

Source: Martha Stewart (4 servings)


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