Summer Squash Ribbons with Thai Basil and Peanuts

A refreshing and vibrant salad of delicate summer squash ribbons tossed with Thai basil, crunchy peanuts, and a zesty lime dressing.

Ingredients

2	yellow squash, cut into thin ribbons
2	tablespoons chopped scallions
2	tablespoons extra virgin olive oil
2	tablespoons fresh-squeezed lime juice
1⁄2	teaspoon sugar
1⁄4	teaspoon salt
1⁄8	teaspoon freshly ground black pepper
1⁄4	cup Thai basil chiffonade
1⁄4	cup dry roasted peanuts, left whole if small, chopped if very large

Instructions

• 1. Begin by trimming the ends off the yellow squash. Then, using a mandoline or vegetable peeler, meticulously slice the squash lengthwise into very thin, elegant ribbons. Transfer the ribbons into a stylish serving bowl.
  2. In a separate bowl, expertly whisk together the exquisite combination of extra virgin olive oil, freshly squeezed lime juice, a hint of sugar, a pinch of salt, and a dash of freshly ground black pepper. Carefully pour this tantalizing dressing over the delicate squash ribbons, allowing them to marinate and absorb the flavors for five minutes.
  3. Introduce the aromatic Thai basil chiffonade and the crunchy dry roasted peanuts to the marinated squash ribbons, gently stirring to ensure an even distribution of flavors. Present this masterpiece of a salad at a sophisticated room temperature for an unforgettable dining experience.

Jul 19, 2024