Summer Squash Salad

Summer Squash Salad with Basil Lime Dressing

When it's too hot to cook, this summer squash salad is what I make. Raw zucchini and yellow squash are spiralized into noodles, salted briefly, and tossed in a basil lime dressing that comes together in minutes. No stove, no oven, no effort.

The dressing is what makes it stand out. Fresh lime juice, basil, and a touch of honey come together into something bright and herby that complements the clean, sweet flavor of raw summer squash perfectly. The seeds and dried fruit on top round it out with a little crunch and chew.

Bring it to a barbecue, serve it alongside whatever you have on the grill, or eat as a light summer lunch.

(Scroll down for tips on getting the best texture and a few easy ways to switch it up.)

What Is Summer Squash Salad?

Summer squash salad is a raw salad made with spiralized or thinly sliced summer squash and zucchini tossed in a light dressing. Unlike roasted or sautéed squash, raw summer squash has a mild flavor that works beautifully in salads, closer to cucumber than cooked squash in both texture and taste.

This version uses a basil lime dressing which gives it a distinctly summery, herby flavor that sets it apart from most summer squash zucchini salads you'll find.

Why You'll Love This Summer Squash Salad

• A great alternative to slaw. It holds up well at room temperature for picnics and barbecues.
• No cooking required. Just spiralize, salt, dress, and serve. Perfect for hot days when the last thing you want is a hot kitchen.
• Basil lime dressing. Bright, herby, and just a little sweet.
• Works as a side or a light main. Serve it alongside grilled mains, or add chickpeas to turn it into a light lunch.

Ingredients for Summer Squash Salad

For the salad:

• Summer squash and zucchini — Use a mix of green and yellow for the best color contrast. Look for small to medium squash that are long rather than squat, which makes them easier to spiralize.
• Sea salt — Used to draw moisture out of the squash before dressing. Don't skip this step. It keeps the dressing from getting watered down and gives the squash a better texture.
• Shallot — Thinly sliced for a mild, sweet onion flavor. You can substitute a small amount of red onion or even scallions if that's what you have.
• Fresh basil — Use plenty. Basil is the flavor backbone of this salad and it pairs beautifully with the lime in the dressing.
• Flat leaf parsley — Adds freshness that balances the sweetness of the squash.
• Dried mulberries (optional) — Optional but worth trying if you can find them. They add a chewy contrast. Golden raisins are an easy substitute and work just as well.
• Sunflower and pumpkin seeds — For crunch and a little substance. Toasted or sprouted both work well here.

For the basil lime dressing:

• Fresh lime juice — The backbone of the dressing. Use fresh, not bottled, for the brightest flavor.
• Lime zest — Just a teaspoon adds a fresh citrus note.
• Extra-virgin olive oil — Use a good one here since it's a simple dressing where the oil flavor comes through.
• Raw honey — A small amount balances the tartness of the lime. Agave works well as a vegan substitute.
• Fresh basil — Blended into the dressing for an herby, green flavor that ties the whole salad together.
• Sea salt and black pepper — To taste.

How to Make Summer Squash Salad

Step 1: Prepare the squash

Using a spiralizer or julienne peeler, make the squash into thin noodle-like strands. A mandolin also works well if you prefer thin rounds or ribbons. The thinner the better, thin strands absorb the dressing more evenly and have a much more pleasant texture.

Step 2: Salt and drain

Spread the squash noodles in a colander and sprinkle with sea salt. Toss to coat and let sit for 10 minutes. The salt will draw out the excess moisture. After 10 minutes, gently pat dry with a clean kitchen towel or paper towels. This step is worth the wait. Skipping it means a watery, underdressed salad.

Step 3: Make the dressing

Add the lime juice, lime zest, olive oil, honey, basil, salt, and pepper to a small blender or mini food processor. Pulse until just combined. You should still see small flecks of basil throughout.

Step 4: Assemble and serve

Add the drained squash noodles to a large bowl along with the shallot, basil leaves, and parsley. Pour over the dressing and toss well to coat. Top with dried mulberries or golden raisins and seeds. Taste and adjust seasoning, then serve immediately.

Tips for the Best Summer Squash Salad

• Seek out small to medium squash. Smaller squash have thinner skins and a more delicate flavor than large overgrown ones.
• Salt the squash. This is the most important step in the recipe. It draws out excess moisture so the dressing stays bright and flavorful rather than diluted.
• Spiralize as thinly as you can. Whether you're using a spiralizer or julienne peeler, thin is always better here. It gives you a more tender salad.
• Make the dressing just before serving. The basil starts to darken quickly once blended. For the freshest flavor and color, blend it right before you're ready to dress the salad.
• Dress right before serving. Once dressed, this salad is best eaten within an hour or two. The squash will continue to release moisture over time.

Variations

• Thinly sliced instead of spiralized. If you don't have a spiralizer or julienne peeler, use a mandolin or sharp knife to slice the squash into thin rounds or ribbons instead. The salad has a slightly different feel but the dressing works just as well either way.
• Add cheese. A handful of shaved Pecorino Romano or crumbled feta adds a salty, creamy element that works beautifully with the lime dressing.
• Add protein. Toss in chickpeas or white beans to turn this into a more substantial meal.
• Try different herbs. Fresh mint or a mix of mint and basil gives the salad a slightly different flavor that's equally good.
• Add cucumber. Spiralized cucumber works well with zucchini and summer squash.

What to Serve with Summer Squash Salad

At a barbecue or picnic: This holds up at room temperature and is a nice change from the usual coleslaw or pasta salad.

As a light lunch: Serve on its own or add chickpeas for something more filling.

With grilled or roasted proteins: The bright lime dressing cuts through richer flavors and works well alongside anything off the grill.

As part of a mezze spread: Serve alongside hummus, stuffed grape leaves, and other small dishes for a summer spread that requires no cooking at all.

How to Store Summer Squash Salad

Undressed: The squash noodles keep well in an airtight container in the fridge for up to 2 days. Store the dressing separately and toss together just before serving.

Dressed: Once dressed, this salad is best eaten the same day. The squash continues to release moisture and the basil in the dressing will darken over time.

This salad does not freeze well.

FAQ

Can you eat summer squash raw?
Yes, and it's one of the best things about summer squash. Unlike winter squash, which needs to be cooked, summer squash and zucchini are tender enough to eat raw. They have a mild, slightly sweet flavor and a texture similar to cucumber when sliced thin or spiralized.

What's the difference between summer squash and zucchini?
Zucchini is actually a type of summer squash, just the green variety. When a recipe calls for summer squash it usually refers to yellow squash specifically. Using a mix of both gives you the best color contrast and a slightly more interesting salad.

Can I add other vegetables to this salad?
Yes. Cucumber is a natural addition and pairs well with the basil lime dressing.

Can I serve this as a main dish?
Yes. Add chickpeas, white beans, and cheese to make it more substantial. It works well as a light lunch on its own or alongside a simple protein for a fuller meal.

Final Thoughts

Light, fresh, and a bit different, this salad has a way of standing out on a summer table. I hope you enjoy it as much as I do.

More Summer Squash and Zucchini Recipes:

• Summer Squash and Zucchini Skewers
• Grilled Zucchini and Summer Squash with Cilantro Sauce
• Zucchini and Summer Squash Gratin