Talley Farms Fresh Harvest


Summer Squash Salad with Crispy Shallots

Thank you to the McGillis’ for sharing this recipe. This raw salad shows off the beauty of a mix of squashes. Investing a little time to salt them, which pulls out moisture, ensures that the dressing doesn't get watered down.


1 1/2 cups thinly sliced shallots (3 large)

1/4 cup vegetable oil (I used less)

1 1/2 lbs any kind of summer squash

1 1/2 tsp kosher salt

1/2 tsp lime zest

3-4 tbsp. lime juice, divided

1 tbsp. packed light brown sugar

1 tbsp. Thai or Vietnamese fish sauce

1 garlic clove, minced

1/4 tsp minced fresh ginger

1/4 cup coarsely chopped cilantro


1. Cook shallots with oil in a 10 in frying pan over medium heat, stirring occasionally, until deep golden brown, 10-20 minutes; Lift shallots from oil with a slotted spoon and drain on paper towels. Reserve oil.

2. Meanwhile, slice zucchini into 1/4-in rounds and quarter pattypans. Put squash in a colander, sprinkle with salt, and gently toss to coat. Set aside 30 minutes to drain.

3. Stir lime zest and 3 tbsp. lime juice, the brown sugar, fish sauce, garlic, and ginger together in a medium bowl until sugar dissolves.

4. Blot zucchini dry between layers of paper towels. Add zucchini and cilantro to bowl with lime juice mixture and toss to coat; taste and add remaining 1 tbsp. of lime juice if you like.

Top with shallots. Drizzle reserved oil over salad. (I didn't do this!) Very refreshing and different! Enjoy!

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