28+ Flavorful Summer Squash Raw Recipes for Every Occasion

Summer squash is one of those vegetables that practically defines the sunny season—light, crisp, and incredibly versatile.

While it’s delicious roasted or grilled, raw summer squash has a delicate texture and subtle sweetness that shines in refreshing salads, snacks, and appetizers.

And the best part? No stove required.

In this post, we’ve gathered 28+ raw summer squash recipes that will keep your kitchen cool and your meals vibrant.

From crunchy ribbon salads and zesty roll-ups to chilled soups and elegant appetizers, these dishes are packed with flavor, nutrients, and summer charm.

Whether you’re planning a picnic, looking for a light lunch, or need a last-minute side for your barbecue, you’ll find plenty of inspiration right here.

28+ Flavorful Summer Squash Raw Recipes for Every Occasion

With these 28+ raw summer squash recipes in your back pocket, you’re fully equipped to eat light, fresh, and flavorfully all summer long.

From colorful salads to unique appetizers, these dishes prove that raw squash is anything but boring.

They’re quick to prepare, easy to customize, and perfect for making the most of summer’s bounty.

Whether you’re a seasoned squash lover or just starting to explore its raw potential, these recipes will help you skip the heat and dive into something refreshingly different.

So next time you come back from the farmers market with a bag full of zucchini or yellow squash, you’ll know exactly what to do—no oven required.

Zucchini Ribbon Salad with Lemon-Basil Dressing

This light and colorful salad showcases the delicate texture of raw zucchini ribbons, balanced with a zesty lemon-basil dressing.

It’s a great starter or side dish for a summer meal, bringing a refreshing crunch and herbal brightness to the table.

Ingredients:

• 2 medium zucchinis, shaved into thin ribbons using a vegetable peeler
• 1 small yellow squash, shaved into ribbons
• 1/4 cup fresh basil leaves, torn
• 2 tbsp pine nuts, lightly toasted
• 1/4 cup shaved Parmesan (optional for extra depth)
• Salt and black pepper to taste

For the dressing:

• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced
• Salt to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, and minced garlic. Season with salt to taste.
2. Place zucchini and yellow squash ribbons in a large bowl. Drizzle with the dressing and gently toss to coat.
3. Add torn basil leaves and pine nuts, and toss again.
4. Top with shaved Parmesan if desired, and a few extra basil leaves for garnish.
5. Serve immediately, or chill for 15 minutes to allow flavors to meld.

This salad offers a beautiful interplay of textures and flavors—the soft zucchini ribbons absorb the bright dressing while pine nuts add a bit of crunch.

It’s a versatile, elegant side dish that works equally well with grilled proteins or as part of a picnic spread.

Raw Summer Squash Carpaccio with Mint and Feta

Inspired by traditional carpaccio but using thinly sliced summer squash, this dish is both simple and sophisticated.

The salty feta and cooling mint bring out the best in the squash’s natural sweetness.

Ingredients:

• 2 small yellow summer squash, very thinly sliced into rounds
• 1 tbsp olive oil
• Juice of 1/2 lemon
• 2 oz crumbled feta cheese
• 2 tbsp fresh mint leaves, chopped
• 1/4 tsp chili flakes (optional)
• Sea salt and cracked black pepper to taste

Instructions:

1. Arrange the squash slices in overlapping circles on a large serving plate.
2. Drizzle with olive oil and lemon juice.
3. Sprinkle feta, chopped mint, and chili flakes (if using) evenly over the top.
4. Finish with sea salt and cracked pepper.
5. Let sit for 5–10 minutes before serving to allow the flavors to develop.

This raw squash carpaccio is a celebration of contrasts: creamy feta meets fresh mint, and delicate squash is elevated by citrus and spice.

It’s a dish that feels elevated but is wonderfully easy to prepare, making it perfect for dinner parties or spontaneous summer cravings.

Summer Squash Slaw with Apple and Dill

This crunchy, tangy slaw combines raw summer squash with crisp green apple and fragrant dill.

It’s a cool, detox-friendly dish that pairs well with grilled fish or as a refreshing side for sandwiches and wraps.

Ingredients:

• 1 medium zucchini, julienned
• 1 medium yellow squash, julienned
• 1 small green apple, julienned
• 2 tbsp fresh dill, chopped
• 2 tbsp sunflower seeds or chopped almonds (optional for crunch)

For the dressing:

• 2 tbsp Greek yogurt (or plant-based alternative)
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the yogurt, vinegar, and maple syrup. Season with salt and pepper.
2. In a large bowl, toss together the zucchini, yellow squash, apple, and dill.
3. Pour the dressing over the slaw and toss until everything is evenly coated.
4. Top with sunflower seeds or chopped almonds just before serving.

This slaw is a crunchy, cooling dish that adds a refreshing element to any summer plate.

The crisp apple contrasts with the tender squash, and dill brings a garden-fresh finish. It’s both nutrient-packed and flavorful, ideal for hot days when you want something light yet satisfying.

Zucchini and Carrot Ribbon Salad with Tahini Dressing

This vibrant, nutrient-packed salad features raw zucchini and carrot ribbons paired with a creamy tahini dressing.

It’s an excellent way to incorporate more veggies into your diet while keeping the meal light and flavorful.

Ingredients:

• 2 medium zucchinis, shaved into thin ribbons
• 2 medium carrots, shaved into ribbons
• 1/4 cup fresh parsley, chopped
• 2 tbsp sesame seeds (optional for crunch)

For the tahini dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup
• 2 tbsp warm water (to thin out the dressing)
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the tahini, lemon juice, honey, garlic, and warm water until smooth. Season with salt and pepper to taste.
2. In a large bowl, combine the zucchini and carrot ribbons.
3. Drizzle with the tahini dressing and toss gently to coat.
4. Top with fresh parsley and sesame seeds before serving.

This salad offers a nice balance of creamy, earthy tahini dressing and the fresh crunch of raw vegetables.

The sweet carrots complement the mild zucchini, while the parsley adds a refreshing herbal note. It’s a perfect dish for a quick lunch or as a side to your summer meals.

Raw Summer Squash and Avocado Tartare

This fresh and creamy tartare is a twist on the traditional dish, using raw summer squash and creamy avocado as the base.

It’s a sophisticated appetizer or side dish that’s light yet indulgent.

Ingredients:

• 2 small zucchinis, finely diced
• 1 medium ripe avocado, diced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp capers, drained and chopped
• 1 small shallot, finely minced
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced zucchini and avocado.
2. Add the lemon juice, olive oil, capers, shallot, salt, and pepper. Gently toss to combine.
3. Taste and adjust seasoning as needed.
4. Serve the tartare on a plate, garnished with fresh parsley.

This tartare is a deliciously creamy dish, with the combination of ripe avocado and tender zucchini creating a smooth texture.

The capers and shallots add a touch of brininess and flavor, making this a perfect appetizer or light summer meal. It’s refreshing, satisfying, and easy to prepare.

Raw Summer Squash Noodles with Pesto

For a low-carb twist on traditional pasta, try making raw summer squash noodles, also known as “zoodles.”

This dish pairs perfectly with a vibrant, fresh pesto sauce, making it a refreshing and herbaceous meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles (or use a vegetable peeler to create thin strips)
• 1/2 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese (optional)
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor, blend the basil, pine nuts, garlic, and Parmesan (if using) until finely chopped.
2. While the processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Season with salt and pepper to taste.
3. Toss the spiralized zucchini noodles with the pesto sauce until well coated.
4. Serve immediately, garnished with additional Parmesan or a few pine nuts.

The fresh, vibrant pesto sauce pairs perfectly with the crunchy, fresh zucchini noodles, making this dish feel like a refreshing summer pasta.

It’s full of bright flavors and is incredibly easy to prepare. This recipe is perfect for anyone looking for a light, healthy meal without sacrificing taste.

Summer Squash Tabbouleh Salad

This raw tabbouleh salad uses summer squash in place of bulgur wheat, making it a light and refreshing take on the classic Middle Eastern dish.

Packed with fresh herbs, lemon, and vegetables, it’s perfect for warm weather gatherings.

Ingredients:

• 2 medium zucchinis, finely grated
• 1 medium yellow squash, finely grated
• 1 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 small cucumber, diced
• 2 medium tomatoes, diced
• 3 tbsp lemon juice
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Grate the zucchinis and yellow squash using a box grater or food processor, and place them in a large bowl.
2. Add the chopped parsley, mint, cucumber, and tomatoes to the bowl.
3. Drizzle with lemon juice and olive oil, and toss everything together.
4. Season with salt and pepper to taste, then refrigerate for about 10 minutes before serving for the flavors to meld.

This tabbouleh is a light and bright twist on a traditional recipe, with the grated squash adding texture and the fresh herbs giving it a lovely burst of flavor.

It’s a fantastic side dish to accompany grilled meats or as a main for a healthy, vegetarian meal.

Raw Summer Squash and Cucumber Sushi Rolls

These no-cook sushi rolls are a refreshing alternative to traditional sushi, using raw summer squash and cucumber as the filling.

The simplicity of these rolls makes them a great appetizer or a light lunch option.

Ingredients:

• 2 medium zucchinis, sliced into thin strips (julienned)
• 1 medium cucumber, sliced into thin strips
• 1/2 avocado, sliced
• 4-5 sheets nori (seaweed)
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• Soy sauce or tamari for dipping
• Pickled ginger (optional, for serving)

Instructions:

1. Lay a sheet of nori on a sushi mat, shiny side down.
2. Arrange a few strips of zucchini, cucumber, and avocado in a horizontal line across the center of the nori sheet.
3. Drizzle with a small amount of sesame oil and rice vinegar.
4. Carefully roll the nori tightly, using the sushi mat to help. Seal the edge with a little water.
5. Slice the roll into bite-sized pieces and serve with soy sauce or tamari and pickled ginger.

These raw sushi rolls are fresh, crunchy, and incredibly satisfying.

They provide the perfect balance of textures, from the crisp zucchini and cucumber to the creamy avocado, all wrapped in nutrient-dense seaweed. It’s a light but filling dish that’s ideal for a fun summer meal or snack.

Raw Summer Squash and Mango Salad with Lime Dressing

This salad combines the sweetness of ripe mango with the subtle flavor of summer squash, creating a tropical-inspired dish that’s perfect for warm weather.

The lime dressing adds a zesty kick, making it a refreshing option for a light lunch or a side dish.

Ingredients:

• 1 medium yellow squash, thinly sliced into rounds
• 1 ripe mango, peeled and diced
• 1/4 red onion, thinly sliced
• 1/4 cup cilantro leaves, chopped
• 1 tbsp sesame seeds (optional)

For the lime dressing:

• Juice of 2 limes
• 1 tbsp olive oil
• 1 tsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to create the dressing.
2. In a large bowl, combine the yellow squash, mango, red onion, and cilantro.
3. Drizzle the dressing over the salad and toss to coat evenly.
4. Garnish with sesame seeds before serving.

This tropical salad is a burst of fresh, bright flavors with the sweetness of mango complementing the crisp squash.

The lime dressing gives it a tangy, refreshing lift that makes it perfect for summer picnics or as a side dish to grilled seafood or chicken.

Raw Summer Squash and Tomato Bruschetta

This raw summer squash and tomato bruschetta is a light, fresh twist on the classic Italian appetizer.

The raw squash adds a crunchy texture, while the ripe tomatoes and fresh basil bring the perfect balance of flavor. It’s a great starter for any summer meal or picnic.

Ingredients:

• 2 medium zucchinis, finely diced
• 2 medium tomatoes, diced
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 4-6 slices of baguette or crusty bread, toasted

Instructions:

1. In a medium bowl, combine the diced zucchini, tomatoes, and basil.
2. Drizzle with olive oil and balsamic vinegar, and sprinkle with garlic powder, salt, and pepper.
3. Toss gently to combine, ensuring the vegetables are evenly coated.
4. Spoon the mixture onto the toasted baguette slices and serve immediately.

This bruschetta offers a refreshing bite with the raw zucchini adding crunch and the tangy balsamic vinegar bringing out the natural sweetness of the tomatoes.

It’s perfect as an appetizer for a summer gathering or a light snack.

Raw Summer Squash and Hummus Wraps

These raw summer squash wraps are a quick, nutritious, and customizable lunch or snack option.

The squash adds a fresh crunch to the wraps, while the creamy hummus ties everything together for a satisfying bite.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise using a vegetable peeler or mandoline
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup shredded carrots
• 1/4 cup cucumber, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp sunflower seeds or pumpkin seeds (optional for crunch)
• Salt and pepper to taste

Instructions:

1. Lay the zucchini slices flat on a clean surface, overlapping slightly to form a base.
2. Spread a thin layer of hummus over the zucchini slices.
3. Add the shredded carrots, cucumber slices, and fresh parsley on top of the hummus.
4. Sprinkle with sunflower seeds and season with salt and pepper.
5. Gently roll up the zucchini slices into wraps, securing them with a toothpick if needed.

These wraps are a refreshing, light alternative to heavy sandwiches.

The creamy hummus pairs perfectly with the fresh, crisp zucchini, and the added crunch from the seeds makes it even more satisfying. It’s a great meal for a hot day or when you’re craving something healthy and easy.

Raw Summer Squash Tacos with Avocado Salsa

These no-cook tacos are perfect for a light, refreshing summer meal. The raw summer squash is paired with creamy avocado salsa for a satisfying bite that’s both healthy and delicious.

They’re also gluten-free and vegan, making them a great option for various dietary preferences.

Ingredients:

• 2 medium zucchinis, sliced thinly into rounds or julienned
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste
• 4 small corn tortillas (or lettuce leaves for a low-carb option)

Instructions:

1. In a medium bowl, combine the zucchini slices, avocado, red onion, and cilantro.
2. Add the lime juice, cumin, salt, and pepper, and gently toss the ingredients together.
3. Warm the corn tortillas in a skillet for about 1-2 minutes on each side.
4. Spoon the zucchini-avocado mixture into the tortillas, folding them like tacos.
5. Serve immediately with extra lime wedges and cilantro if desired.

These raw summer squash tacos are light, fresh, and full of flavor.

The zucchini adds a subtle crunch that pairs wonderfully with the creamy avocado salsa. It’s a quick, no-fuss recipe that’s perfect for lunch, dinner, or a casual taco night with friends.

Raw Summer Squash with Avocado and Chickpea Salad

This refreshing and hearty salad combines raw summer squash, creamy avocado, and protein-packed chickpeas for a satisfying dish.

The fresh lemon dressing enhances the flavors, making it perfect for a quick lunch or a light dinner.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1 ripe avocado, diced
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• Salt and black pepper to taste

For the lemon dressing:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing.
2. In a large bowl, combine the zucchini slices, diced avocado, chickpeas, red bell pepper, red onion, and cilantro.
3. Drizzle the lemon dressing over the salad and toss gently to combine.
4. Season with additional salt and pepper as needed, and serve immediately.

This salad is not only light and fresh but also full of nutrients, with the chickpeas providing protein and the avocado delivering healthy fats.

The lemon dressing brightens everything up, making it a perfect dish for a summer day.

Raw Summer Squash and Pineapple Salsa

This sweet and savory salsa is a unique twist on traditional fruit salsas.

The raw summer squash adds a subtle crunch, while the pineapple brings a sweet tropical flavor that pairs perfectly with chips or grilled proteins.

Ingredients:

• 2 small zucchinis, diced finely
• 1/2 cup pineapple, finely diced
• 1/4 red onion, finely diced
• 1 small jalapeño, seeds removed and minced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the zucchini, pineapple, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice and season with salt and pepper.
3. Toss everything together gently to combine.
4. Let the salsa sit for 10 minutes to allow the flavors to meld, then serve with tortilla chips or alongside grilled fish or chicken.

This salsa brings a delightful balance of sweet, savory, and spicy elements, making it perfect for summer BBQs or as a vibrant snack.

The raw squash adds a refreshing crunch, while the pineapple provides a juicy burst of flavor.

Raw Summer Squash with Pomegranate and Feta Salad

This elegant salad combines the crispness of raw summer squash with the bright acidity of pomegranate seeds and the salty richness of feta cheese.

It’s a beautiful, nutrient-dense side dish that pairs perfectly with your summer meals.

Ingredients:

• 2 medium zucchinis, thinly sliced into rounds
• 1/4 cup pomegranate seeds
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted almonds, chopped
• Fresh mint leaves for garnish

For the dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper to make the dressing.
2. Arrange the zucchini slices on a large platter.
3. Sprinkle the pomegranate seeds, feta cheese, and toasted almonds over the zucchini.
4. Drizzle the dressing over the salad and garnish with fresh mint leaves.
5. Serve immediately, or refrigerate for 15 minutes for flavors to meld.

This salad is visually striking and packed with flavor.

The pomegranate adds a burst of sweetness that contrasts beautifully with the creamy feta, while the toasted almonds provide a crunchy texture. It’s a great option for a light summer side dish or a refreshing appetizer.

Raw Summer Squash and Cucumber Gazpacho

This chilled raw summer squash and cucumber gazpacho is a refreshing, no-cook soup perfect for hot summer days.

Packed with fresh vegetables, it’s a light, hydrating option that’s both nutritious and delicious.

Ingredients:

• 2 medium zucchinis, roughly chopped
• 1 medium cucumber, peeled and chopped
• 1/2 cup red bell pepper, chopped
• 1 small tomato, chopped
• 1/4 cup red onion, chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 cup cold water
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Place all the chopped vegetables, garlic, olive oil, and red wine vinegar into a blender.
2. Add cold water and blend until smooth.
3. Taste and adjust seasoning with salt and pepper.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Serve cold, garnished with fresh basil leaves.

This gazpacho is a refreshing, light dish that packs a punch of freshness with each sip.

The raw zucchini and cucumber offer a cooling, hydrating element, while the garlic and vinegar provide a savory depth of flavor. It’s the perfect appetizer or light summer soup.

Raw Summer Squash and Pear Salad with Honey-Lemon Dressing

This light and sweet salad features raw summer squash paired with juicy pear slices, making for an elegant combination that’s both refreshing and satisfying.

The honey-lemon dressing brings all the flavors together in a delightful way.

Ingredients:

• 2 medium zucchinis, thinly sliced into rounds
• 1 ripe pear, cored and thinly sliced
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled goat cheese or feta cheese
• Fresh arugula or spinach for the base (optional)

For the honey-lemon dressing:

• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper to make the dressing.
2. Arrange the zucchini slices, pear slices, toasted walnuts, and goat cheese on a large platter or individual plates.
3. Drizzle the honey-lemon dressing over the salad and toss gently if desired.
4. Serve immediately, or refrigerate for 10–15 minutes to let the flavors meld.

This salad combines the crispness of raw zucchini with the sweetness of pear and the richness of cheese.

The honey-lemon dressing adds a subtle sweetness and acidity, making it a great light lunch or side dish for any summer meal.

Raw Summer Squash and Basil Pesto Wraps

These raw summer squash wraps are a fantastic way to enjoy a fresh, no-cook meal.

The squash is paired with a creamy basil pesto for a flavor-packed dish that’s perfect for lunch or as a light appetizer.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise (using a vegetable peeler or mandoline)
• 1/2 cup homemade or store-bought basil pesto
• 1/4 cup roasted red peppers, sliced thin
• 1/4 cup fresh mozzarella or goat cheese, crumbled (optional)
• Fresh basil leaves for garnish

Instructions:

1. Lay the zucchini slices flat on a clean surface, slightly overlapping to form a base.
2. Spread a thin layer of pesto over each zucchini slice.
3. Add a few slices of roasted red peppers and a sprinkle of cheese (if using).
4. Roll up each zucchini slice into a wrap, securing it with a toothpick if needed.
5. Garnish with fresh basil leaves and serve immediately.

These wraps are a great light meal or snack that highlights the fresh, vibrant flavors of summer.

The pesto adds a rich, herbaceous flavor to the crunchy zucchini, while the roasted red peppers bring a touch of sweetness. It’s an easy, satisfying dish that requires no cooking at all.

Raw Summer Squash and Apple Salad with Ginger-Lime Dressing

This refreshing salad combines the crisp texture of raw summer squash with the sweet crunch of apple, while the zesty ginger-lime dressing brings a bold, tangy flavor.

It’s a perfect side dish for any summer meal or a light lunch option.

Ingredients:

• 2 medium zucchinis, thinly sliced into rounds
• 1 medium apple, cored and thinly sliced (use a tart variety like Granny Smith)
• 1/4 cup carrots, julienned
• 1/4 cup fresh mint, chopped
• 1 tbsp sesame seeds (optional)

For the ginger-lime dressing:

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp fresh grated ginger
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lime juice, grated ginger, honey, salt, and pepper to make the dressing.
2. In a large bowl, combine the zucchini slices, apple slices, julienned carrots, and fresh mint.
3. Drizzle the ginger-lime dressing over the salad and toss gently to combine.
4. Sprinkle sesame seeds on top for added texture and serve immediately.

This salad offers a bright and crunchy mix of flavors, with the refreshing apple and zucchini complementing the zingy, aromatic ginger-lime dressing.

It’s a perfect light and nutritious salad for a warm summer day.

Raw Summer Squash and Pesto Crostini

This quick and easy appetizer features thinly sliced raw summer squash on top of crispy crostini, spread with creamy basil pesto.

It’s a perfect starter for a summer gathering or a simple snack.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 4-6 slices of baguette or rustic bread, toasted
• 1/4 cup homemade or store-bought basil pesto
• 1/4 cup Parmesan cheese, shaved (optional)
• Fresh basil leaves for garnish

Instructions:

1. Toast the slices of baguette or rustic bread until they are crispy and golden.
2. Spread a thin layer of pesto on each slice of toasted bread.
3. Layer the thin zucchini slices on top of the pesto.
4. Garnish with shaved Parmesan (if using) and fresh basil leaves.
5. Serve immediately, and enjoy the crispy, refreshing bite.

These crostini are simple yet full of flavor, with the raw zucchini offering a cool crunch and the pesto adding rich, herby depth.

The perfect balance of texture and flavor makes them a great option for parties, picnics, or casual snacking.

Raw Summer Squash and Bell Pepper Roll-Ups

These raw summer squash roll-ups are a fun and vibrant way to enjoy fresh vegetables.

Stuffed with crisp bell pepper strips, creamy avocado, and a tangy dressing, they’re perfect as an appetizer or a light snack.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise (use a mandoline or vegetable peeler)
• 1 medium red bell pepper, sliced into thin strips
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

For the dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
2. Spread a thin layer of mashed avocado on each zucchini slice.
3. Place a few strips of red bell pepper on top of the avocado.
4. Carefully roll up the zucchini slices, securing them with a toothpick if necessary.
5. Drizzle with the prepared dressing and garnish with fresh parsley before serving.

These roll-ups are a fun, colorful way to enjoy raw summer squash.

The creamy avocado contrasts nicely with the crunchy bell peppers, while the tangy dressing adds an extra kick. They make a light and healthy appetizer or snack.

Raw Summer Squash and Spinach Pesto Salad

This vibrant salad features raw summer squash paired with fresh spinach and a homemade pesto dressing.

It’s a flavorful, nutrient-packed dish that makes for a satisfying lunch or a refreshing side dish.

Ingredients:

• 2 medium zucchinis, thinly sliced into rounds
• 2 cups fresh spinach leaves, chopped
• 1/4 cup pine nuts or walnuts, toasted (optional)
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

For the pesto dressing:

• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the basil leaves, olive oil, garlic, lemon juice, Parmesan cheese, salt, and pepper. Blend until smooth to make the pesto dressing.
2. In a large bowl, combine the zucchini slices, spinach, and toasted pine nuts or walnuts.
3. Drizzle the pesto dressing over the salad and toss gently to combine.
4. Garnish with additional Parmesan cheese if desired and serve immediately.

This raw summer squash and spinach pesto salad is a perfect mix of creamy and crunchy textures.

The fresh basil pesto dressing adds a burst of herbaceous flavor, making this salad a refreshing, healthy option for any meal.

Raw Summer Squash and Cherry Tomato Tartare

This raw summer squash and cherry tomato tartare is a light, refreshing appetizer that highlights the natural sweetness of fresh vegetables.

With a tangy citrus dressing, it’s a perfect starter for a summer dinner party.

Ingredients:

• 2 medium zucchinis, finely diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1/4 cup fresh basil, chopped
• 1/4 cup capers, drained and chopped (optional)

For the citrus dressing:

• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the citrus dressing.
2. In a large bowl, combine the diced zucchini, cherry tomatoes, red onion, basil, and capers (if using).
3. Drizzle the citrus dressing over the vegetables and toss gently to combine.
4. Serve immediately, either on its own or with crackers as an appetizer.

This tartare is a fresh, flavorful bite that combines the crunchy zucchini with the juicy tomatoes and a zingy citrus dressing.

It’s a light and unique dish that’s perfect for a summer gathering or as a refreshing starter.

Raw Summer Squash with Lemon-Dijon Dressing and Almonds

This simple, yet flavorful salad combines raw summer squash with a tangy lemon-Dijon dressing, topped with crunchy sliced almonds.

It’s a great side dish that’s quick and easy to prepare.

Ingredients:

• 2 medium zucchinis, thinly sliced into rounds
• 1/4 cup sliced almonds, toasted
• 1/4 cup fresh parsley, chopped

For the lemon-Dijon dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Juice of 1 lemon
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, honey, salt, and pepper to create the lemon-Dijon dressing.
2. In a large bowl, combine the zucchini slices, toasted almonds, and chopped parsley.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 10-15 minutes for the flavors to meld.

This raw summer squash salad is a perfect balance of flavors—crisp zucchini, tangy lemon-Dijon dressing, and crunchy almonds.

It’s a quick and delicious option for a light side dish or snack.