Food Recipes Summer Squash With Scallions, Chile, and Parsley 5.0 (4) 2 Reviews 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). By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on October 19, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 15 mins Yield: 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. Ingredients 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 Directions 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.) 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. Print