23+ Delicious Summer Squash Salad Recipes to Brighten Your Summer Table

Summer squash is a versatile, light, and delicious vegetable that shines in salads, especially when the weather warms up.

Whether you’re looking for something refreshing and light for a picnic or a hearty side dish to accompany your summer BBQ, summer squash is the perfect ingredient to work with.

With its mild, slightly sweet flavor and tender texture, summer squash can be used in a variety of creative ways—raw, grilled, roasted, or sautéed—making it ideal for crafting fresh and vibrant salads.

In this post, we’ve compiled 23+ summer squash salad recipes that bring together diverse ingredients, flavors, and textures, offering something for everyone.

From simple, easy-to-make combinations to more complex dishes with bold spices and dressings, these recipes are sure to become your go-to dishes for the season.

23+ Delicious Summer Squash Salad Recipes to Brighten Your Summer Table

Summer squash is not only nutritious but also incredibly versatile, making it a perfect base for countless salad creations.

Whether you’re enjoying it raw for a fresh crunch, lightly sautéed for a tender texture, or grilled to add a smoky flavor, summer squash fits seamlessly into any salad recipe.

With the 23+ summer squash salad recipes we’ve shared, you now have a variety of exciting options to experiment with in your kitchen.

These salads are perfect for light lunches, refreshing sides, or even as a main dish at your next summer gathering.

Grilled Summer Squash and Feta Salad

Nothing says summer quite like grilling, and this salad captures that spirit perfectly.

Smoky grilled squash pairs beautifully with tangy feta and a zesty lemon-herb vinaigrette. It’s the ideal side dish for a summer barbecue or a light lunch on the patio.

Ingredients:

• 2 medium yellow squash, sliced lengthwise into 1/4-inch planks
• 2 medium zucchini, sliced similarly
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 1 tbsp chopped fresh oregano
• Juice of 1 lemon
• 1 tsp honey
• 1 small clove garlic, minced

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the squash and zucchini slices with olive oil and sprinkle with salt and pepper.
3. Grill for 2–3 minutes per side, or until grill marks appear and the squash is tender.
4. Let cool slightly, then cut into bite-sized pieces and place in a large bowl.
5. In a small bowl, whisk together lemon juice, honey, garlic, and a tablespoon of olive oil.
6. Pour the dressing over the grilled squash. Add feta, basil, and oregano. Toss gently to combine.
7. Serve immediately or chilled.

This salad combines bold, charred flavors with a creamy and herbaceous finish.

The feta adds just the right saltiness, and the lemon dressing ties it all together with bright, sunny notes. It’s a crowd-pleaser that feels both rustic and refined.

Raw Summer Squash Ribbon Salad with Parmesan and Pine Nuts

Delicate, thin ribbons of raw summer squash make this salad a visually stunning and refreshing dish.

It’s simple, elegant, and packed with texture thanks to crunchy pine nuts and shavings of sharp Parmesan.

Ingredients:

• 2 small yellow squash
• 2 small zucchini
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup shaved Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• Freshly cracked black pepper
• 1 tbsp chopped fresh mint (optional)

Instructions:

1. Using a vegetable peeler or mandoline, slice the squash and zucchini into long, thin ribbons.
2. Place the ribbons in a large bowl and sprinkle with salt. Let sit for 5–10 minutes to soften slightly.
3. In a small bowl, whisk together olive oil, lemon juice, and a pinch of pepper.
4. Toss the squash ribbons with the dressing, then gently fold in Parmesan, pine nuts, and mint (if using).
5. Serve immediately for best texture.

This raw salad is the essence of summer simplicity. It’s crisp, light, and comes together quickly with minimal cooking required.

The nutty crunch of pine nuts and the umami-rich Parmesan elevate the dish to something special.

Summer Squash and Quinoa Salad with Lemon-Tahini Dressing

For a heartier take on squash salad, this version incorporates protein-packed quinoa and a creamy lemon-tahini dressing.

Roasted squash rounds out the flavors with a sweet and savory edge.

Ingredients:

• 2 cups cooked quinoa, cooled
• 1 yellow squash, diced
• 1 zucchini, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chopped cucumber
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped parsley

For the dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1 small garlic clove, grated
• 2–3 tbsp water to thin

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced squash and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until golden and tender.
2. While the squash roasts, whisk together all dressing ingredients in a bowl, adjusting water for a pourable consistency.
3. In a large bowl, combine quinoa, cucumber, red onion, and parsley. Add roasted squash once slightly cooled.
4. Pour the dressing over the salad and toss to coat evenly.
5. Chill before serving, or enjoy at room temperature.

This salad is a meal in itself—nourishing, flavorful, and filling.

The creamy tahini dressing complements the nutty quinoa and roasted squash perfectly. It’s a go-to dish for meal prep, potlucks, or whenever you need a wholesome summer option.

Chilled Summer Squash Noodle Salad with Ginger-Sesame Dressing

This Asian-inspired salad uses spiralized summer squash to mimic noodles, creating a light, slurpable dish that’s refreshing and full of umami.

The tangy-sweet sesame dressing brings bold flavor while keeping the dish cool and crisp.

Ingredients:

• 1 medium yellow squash, spiralized
• 1 medium zucchini, spiralized
• 1/2 red bell pepper, thinly sliced
• 1/2 cup shredded carrots
• 2 green onions, sliced
• 1 tbsp sesame seeds

For the dressing:

• 1 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari)
• 1 tsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1/2 tsp garlic, minced

Instructions:

1. In a large bowl, combine spiralized squash, bell pepper, carrots, and green onions.
2. In a small bowl, whisk together all dressing ingredients until smooth.
3. Pour dressing over the vegetables and toss well to coat.
4. Chill for 15–30 minutes, then sprinkle with sesame seeds before serving.

This chilled salad is vibrant, crunchy, and packed with flavor.

The sesame and ginger offer an aromatic, savory edge that perfectly complements the mellow sweetness of raw summer squash. It’s great as a side or a light vegan main dish.

Summer Squash Caprese Salad

A garden-fresh twist on the Italian classic, this Caprese features thin slices of summer squash layered with juicy tomatoes, creamy mozzarella, and fresh basil.

A drizzle of balsamic glaze brings it all together in a stunning and colorful presentation.

Ingredients:

• 1 small yellow squash, thinly sliced into rounds
• 1 small zucchini, thinly sliced into rounds
• 2–3 ripe heirloom tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• Salt and black pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. On a large platter, alternate slices of squash, zucchini, tomato, and mozzarella in overlapping layers.
2. Tuck in basil leaves between layers for a pop of color and flavor.
3. Drizzle with olive oil and balsamic glaze, then sprinkle with salt and pepper.
4. Serve immediately or refrigerate for up to an hour before serving.

Elegant and simple, this salad is summer on a plate.

The combination of creamy cheese, ripe tomatoes, and crisp squash makes for a refreshing and satisfying dish that’s as beautiful as it is delicious.

Roasted Corn and Summer Squash Salad with Chili-Lime Vinaigrette

With a Southwest flair, this salad pairs roasted summer squash with sweet corn and a zesty chili-lime dressing.

It’s bold, bright, and perfect for pairing with grilled meats or serving as a standout side at a cookout.

Ingredients:

• 2 small summer squash, diced
• 2 ears fresh corn, kernels removed (or 1 1/2 cups frozen corn)
• 1/4 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• Salt and pepper to taste

For the vinaigrette:

• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp chili powder
• Pinch of cumin
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and corn with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, stirring halfway through.
2. Let the vegetables cool slightly, then transfer to a bowl with red onion and cilantro.
3. In a small bowl, whisk together vinaigrette ingredients.
4. Pour dressing over the salad and toss to coat.
5. Serve warm or chilled.

This salad bursts with flavor—smoky roasted vegetables, bright lime, and just the right amount of spice.

It’s hearty enough to stand alone or work beautifully as a side for tacos, grilled chicken, or seafood.

Summer Squash and Chickpea Salad with Lemon-Mint Dressing

This Mediterranean-inspired salad is packed with protein-rich chickpeas, fresh summer squash, and a vibrant lemon-mint dressing.

It’s a perfect choice for a light yet satisfying meal that’s full of texture and flavor.

Ingredients:

• 2 medium summer squash, thinly sliced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup red onion, finely diced
• 1/2 cucumber, diced
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

For the dressing:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• 1/2 tsp cumin
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine sliced squash, chickpeas, red onion, cucumber, and mint.
2. In a small bowl, whisk together the dressing ingredients until well combined.
3. Pour the dressing over the salad and toss gently.
4. Sprinkle with feta cheese (if using) and season with salt and pepper.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This fresh, tangy salad is both nourishing and refreshing, making it perfect for a light lunch or as a side dish.

The lemon-mint dressing adds a cool and zesty contrast to the sweetness of the squash, while the chickpeas provide heartiness and protein.

Summer Squash and Arugula Salad with Parmesan Vinaigrette

For a peppery and savory salad, arugula pairs wonderfully with thinly sliced summer squash and a sharp Parmesan vinaigrette.

This combination is a delightful balance of bitterness, earthiness, and umami.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 4 cups fresh arugula
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted almonds or pine nuts
• Salt and pepper to taste

For the vinaigrette:

• 2 tbsp grated Parmesan cheese
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss together the arugula and sliced squash.
2. In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.
3. Drizzle the vinaigrette over the salad and toss gently.
4. Top with shaved Parmesan and toasted almonds or pine nuts.
5. Season with salt and pepper, then serve immediately.

This salad is bursting with bold flavors, with the peppery arugula providing a sharp contrast to the mild, sweet squash.

The Parmesan vinaigrette ties everything together with rich, savory notes, making it a perfect side for grilled meats or a light dinner on its own.

Summer Squash and Avocado Salad with Cilantro-Lime Dressing

Avocado adds a creamy richness to this bright and refreshing summer squash salad.

Paired with a zesty cilantro-lime dressing, this salad is a perfect accompaniment to any warm-weather meal.

Ingredients:

• 2 small yellow squash, thinly sliced
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped cilantro

For the dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey or agave
• 1/4 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine sliced squash, avocado, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 10–15 minutes to allow the flavors to meld.

This salad is a beautiful combination of creamy avocado, sweet squash, and juicy tomatoes, all brightened up by the zesty cilantro-lime dressing.

It’s a fantastic option for a light meal or a side dish that complements grilled fish, chicken, or tacos.

Summer Squash and Cucumber Salad with Dill Yogurt Dressing

This cool and creamy salad combines the crispness of summer squash and cucumber with a tangy, herbed yogurt dressing.

It’s the perfect side for any summer meal, with a refreshing, light profile.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

For the dressing:

• 1/2 cup Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced squash, cucumber, red onion, and chopped dill.
2. In a small bowl, whisk together all dressing ingredients until smooth and creamy.
3. Pour the dressing over the vegetables and toss gently to combine.
4. Season with salt and pepper and serve immediately, or refrigerate for 15-20 minutes to allow the flavors to develop.

This creamy, herbaceous salad is light and vibrant, with the yogurt dressing adding a tangy bite.

It’s the ideal dish for a picnic or as a refreshing side for grilled meats or roasted fish.

Spicy Summer Squash and Corn Salad with Avocado

For a bold, spicy twist on summer squash, this salad combines the sweetness of roasted corn with the creamy richness of avocado and a spicy chili-lime dressing.

It’s a flavorful and satisfying dish for any summer gathering.

Ingredients:

• 2 small summer squash, diced
• 2 ears fresh corn, kernels removed (or 1 1/2 cups frozen corn)
• 1 ripe avocado, diced
• 1/4 red onion, finely diced
• 1/4 cup cilantro, chopped

For the chili-lime dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1 tsp honey
• Salt to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Grill the corn for about 10 minutes, turning occasionally, until slightly charred. Remove the kernels from the cob.
2. In a large bowl, combine the grilled corn, diced summer squash, avocado, red onion, and cilantro.
3. In a small bowl, whisk together all dressing ingredients until well combined.
4. Drizzle the chili-lime dressing over the salad and toss gently to combine.
5. Serve immediately or chill before serving.

This salad brings a wonderful balance of spicy, creamy, and sweet flavors.

The chili-lime dressing adds a vibrant kick, while the avocado creates a rich contrast to the crunchy squash and sweet corn.

Summer Squash and Pesto Salad with Roasted Cherry Tomatoes

This salad combines the flavors of fresh, herby pesto with the sweetness of roasted cherry tomatoes and the crispness of summer squash.

It’s a savory, aromatic dish perfect for a light dinner or as a side.

Ingredients:

• 2 medium yellow squash, sliced into rounds
• 1 pint cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

For the pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, until soft and slightly caramelized.
2. While the tomatoes roast, prepare the pesto: In a food processor, blend the basil, pine nuts, Parmesan, garlic, and olive oil until smooth. Season with salt and pepper.
3. Toss the sliced squash with the remaining olive oil and a pinch of salt and pepper. Sauté in a pan over medium heat for 3–4 minutes, until tender but still slightly crisp.
4. In a large bowl, combine the sautéed squash, roasted tomatoes, and toasted pine nuts.
5. Drizzle the pesto over the salad and toss gently to coat. Garnish with fresh basil.
6. Serve immediately or chill for a refreshing cold salad.

The combination of pesto and roasted tomatoes brings an intense, aromatic richness to the salad, while the squash adds a mild, refreshing crunch.

It’s perfect as a side dish or a vegetarian main.

Summer Squash and Roasted Beet Salad with Orange Vinaigrette

This salad combines earthy roasted beets, crisp summer squash, and a zesty orange vinaigrette for a refreshing and colorful dish.

It’s perfect as a side for your favorite grilled meats or as a light vegetarian entrée.

Ingredients:

• 2 medium yellow squash, sliced
• 2 medium beets, roasted and diced
• 1/4 red onion, thinly sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup chopped walnuts, toasted

For the orange vinaigrette:

• Juice of 1 orange
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. To roast the beets, preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45–60 minutes, or until tender. Let cool, then peel and dice.
2. In a large bowl, combine the sliced squash, roasted beets, red onion, goat cheese, and toasted walnuts.
3. In a small bowl, whisk together the orange juice, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Drizzle the orange vinaigrette over the salad and toss gently to combine.
5. Serve immediately, or chill for 15 minutes to enhance the flavors.

This salad is a beautiful balance of earthy beets, creamy goat cheese, and crunchy squash, all highlighted by the citrusy brightness of the orange vinaigrette.

It’s a vibrant dish that’s sure to impress at any gathering.

Summer Squash and Avocado Slaw with Jalapeño-Lime Dressing

For a twist on classic coleslaw, this recipe combines crunchy summer squash and creamy avocado, creating a light, tangy slaw with just the right amount of spice from jalapeño and lime.

It’s the perfect side for tacos or grilled chicken.

Ingredients:

• 2 medium summer squash, shredded
• 1 ripe avocado, diced
• 1/4 cup red cabbage, shredded
• 2 tbsp fresh cilantro, chopped
• 1/4 red onion, finely diced

For the jalapeño-lime dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 small jalapeño, seeds removed and minced
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded summer squash, diced avocado, shredded cabbage, cilantro, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, jalapeño, honey, salt, and pepper until smooth.
3. Pour the dressing over the slaw and toss gently to combine.
4. Serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.

This slaw is a delightful combination of creamy avocado, crunchy squash, and the bold kick of jalapeño and lime.

It’s a perfect addition to summer meals, providing a cool, refreshing contrast to spicy or smoky dishes.

Mediterranean Summer Squash Salad with Hummus Dressing

This Mediterranean-inspired salad is both fresh and filling, featuring summer squash, chickpeas, and a rich hummus dressing.

It’s a nutritious, plant-based option that’s as satisfying as it is flavorful.

Ingredients:

• 2 small yellow squash, sliced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

For the hummus dressing:

• 1/4 cup hummus
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp water (or more, to adjust consistency)
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced summer squash, chickpeas, Kalamata olives, sun-dried tomatoes, feta cheese, and parsley.
2. In a small bowl, whisk together the hummus, lemon juice, olive oil, water, garlic powder, salt, and pepper until smooth and creamy.
3. Drizzle the hummus dressing over the salad and toss to combine.
4. Serve immediately, or refrigerate for 15–20 minutes to allow the flavors to develop.

This Mediterranean-inspired salad is packed with protein from the chickpeas and hummus, and the combination of olives, feta, and sun-dried tomatoes adds a savory richness.

The hummus dressing makes the salad creamy and satisfying, making it an excellent choice for a light lunch or a hearty side.

Grilled Summer Squash and Quinoa Salad with Lemon-Tahini Dressing

This hearty yet refreshing salad features grilled summer squash paired with nutty quinoa, fresh herbs, and a creamy lemon-tahini dressing.

It’s a protein-packed, flavorful dish that works great as a main course or a side.

Ingredients:

• 2 medium yellow squash, sliced into 1/2-inch rounds
• 1 cup cooked quinoa (or 1/2 cup dry quinoa)
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted sunflower seeds

For the lemon-tahini dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1/4 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Brush the squash slices with olive oil, salt, and pepper.
2. Grill the squash for about 3–4 minutes per side, until tender and lightly charred.
3. In a large bowl, combine the cooked quinoa, grilled squash, parsley, feta (if using), and toasted sunflower seeds.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, cumin, salt, and pepper until smooth.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve immediately or chill for 15 minutes to let the flavors meld.

The combination of grilled squash and nutty quinoa makes this salad filling yet fresh, and the tahini dressing adds a rich, creamy element that perfectly balances the other flavors.

It’s a nutritious option for lunch or dinner.

Summer Squash, Tomato, and Basil Salad with Balsamic Reduction

Simple yet sophisticated, this salad highlights the classic pairing of summer squash with ripe tomatoes and fresh basil.

The balsamic reduction adds depth and a sweet-tangy finish to this vibrant dish.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 2 large tomatoes, sliced
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• Salt and pepper to taste

For the balsamic reduction:

• 1/2 cup balsamic vinegar
• 1 tbsp honey (optional)

Instructions:

1. To make the balsamic reduction, pour the balsamic vinegar into a small saucepan and bring to a simmer over medium heat. Reduce the heat and let it simmer for 10–15 minutes, until it thickens and coats the back of a spoon. Stir in honey for sweetness if desired.
2. In a large bowl, combine the sliced squash, tomatoes, and torn basil leaves.
3. Drizzle the olive oil over the salad and toss gently to coat.
4. Season with salt and pepper.
5. Drizzle the balsamic reduction over the salad just before serving.

This salad is a light, summery dish with layers of fresh flavor.

The sweetness of the balsamic reduction adds a nice contrast to the mild squash and juicy tomatoes. It’s a great side for any Italian-inspired meal or grilled foods.

Summer Squash, Mango, and Black Bean Salad with Cilantro-Lime Dressing

This vibrant salad combines the sweetness of ripe mango, the earthiness of black beans, and the crispness of summer squash.

Paired with a zesty cilantro-lime dressing, it’s a tropical and filling dish perfect for warm weather.

Ingredients:

• 2 medium summer squash, diced
• 1 ripe mango, diced
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1/4 cup red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion

For the cilantro-lime dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey or agave
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced summer squash, mango, black beans, bell pepper, cilantro, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, honey, cilantro, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 15–20 minutes to let the flavors meld.

This salad is bright and colorful, with a great balance of sweet, savory, and zesty flavors.

The creamy mango complements the black beans and squash, while the cilantro-lime dressing ties everything together. It’s perfect for a light lunch, picnic, or as a side to grilled chicken or fish.

Summer Squash and Chickpea Salad with Curry Yogurt Dressing

This hearty and flavorful salad features roasted chickpeas, crunchy summer squash, and a creamy curry yogurt dressing.

It’s a simple yet satisfying dish that’s perfect as a standalone lunch or a side for grilled meats.

Ingredients:

• 2 medium yellow squash, sliced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

For the curry yogurt dressing:

• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp curry powder
• 1 tsp honey
• 1/4 tsp ground turmeric
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until crispy.
2. Heat the remaining olive oil in a pan over medium heat and sauté the sliced squash for 3–4 minutes, until lightly golden and tender but still crisp. Season with salt and pepper.
3. In a large bowl, combine the roasted chickpeas, sautéed squash, red onion, and fresh cilantro.
4. In a small bowl, whisk together the yogurt, lemon juice, curry powder, honey, turmeric, salt, and pepper until smooth and creamy.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.

This salad is a delightful combination of savory, creamy, and tangy flavors with an aromatic twist from the curry yogurt dressing.

The roasted chickpeas add a satisfying crunch, making it a filling and flavorful dish.

Summer Squash and Watermelon Salad with Mint-Lime Dressing

This refreshing and light salad combines sweet watermelon, crisp summer squash, and a bright mint-lime dressing.

It’s the ultimate cooling dish for hot days and works wonderfully as a side for summer BBQs or a light lunch.

Ingredients:

• 2 small yellow squash, thinly sliced
• 2 cups watermelon, cubed
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese (optional)

For the mint-lime dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tbsp honey
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced squash, watermelon cubes, red onion, and chopped mint.
2. In a small bowl, whisk together the lime juice, olive oil, honey, chopped mint, salt, and pepper.
3. Drizzle the mint-lime dressing over the salad and toss gently to combine.
4. Sprinkle with feta cheese (optional) and serve immediately.

The combination of sweet watermelon and crunchy squash is wonderfully balanced by the cool, refreshing mint-lime dressing.

It’s an incredibly light and hydrating salad that’s perfect for hot summer days.

Summer Squash and Corn Salad with Avocado-Cilantro Dressing

This salad brings together sweet corn, creamy avocado, and tender summer squash in a zesty, cilantro-lime dressing.

It’s vibrant, filling, and full of flavor, perfect as a side or a main for a light meal.

Ingredients:

• 2 medium summer squash, diced
• 2 ears fresh corn, kernels removed (or 1 1/2 cups frozen corn)
• 1 ripe avocado, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the avocado-cilantro dressing:

• 1 ripe avocado
• Juice of 1 lime
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced summer squash, corn kernels, diced avocado, red bell pepper, and fresh cilantro.
2. In a blender or food processor, blend the avocado, lime juice, olive oil, cilantro, garlic powder, salt, and pepper until smooth and creamy.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Season with additional salt and pepper to taste and serve immediately.

The creamy avocado-cilantro dressing adds a rich, refreshing touch to the sweet corn and squash, making this salad both satisfying and light.

The pop of red bell pepper and fresh cilantro brings a burst of color and flavor to the dish, making it a delightful option for any summer gathering.