Summer Squash With Scallions, Chile, and Parsley


If you’ve never eaten a raw squash salad before, you’re in for a treat (and there's no need to cook a thing).

Summer Squash With Scallions, Chile, and Parsley Recipe
Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
15 mins
6 serves

If you're not a big fan of raw squash, this is the recipe that might change your mind. Tossing the squash rounds with salt allows them to soften and absorb every bit of flavor. And the vinegar adds the right amount of acidity to pair well with almost any meat.


  • 2 pounds mixed zucchini and summer squash, unpeeled and very thinly sliced into rounds (about 6 cups packed)

  • 1 cup loosely packed fresh flat-leaf parsley leaves and tender stems

  • 4 scallions, sliced (½ cup)

  • 3 tablespoons red wine vinegar

  • 1 serrano chile, seeded and thinly sliced

  • 2 teaspoons kosher salt, divided

  • ½ cup roasted salted almonds, roughly chopped

  • ¼ cup olive oil

  • ½ teaspoon freshly ground black pepper


  1. Toss together squash, parsley, scallions, vinegar, chile, and 1½ teaspoons of the salt in a large bowl. (Salad may be stored in refrigerator in an airtight container up to 1 day.)

  2. Stir together almonds, oil, black pepper, and remaining ½ teaspoon salt in a bowl. Add to squash mixture; toss to combine. Serve at room temperature.

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