Summer Squash Salad With Lemon, Capers & Parmesan

Name: Summer Squash Salad With Lemon, Capers & Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters loosely packed baby arugula; 6 servings Freshly ground black pepper; 2 Tbs capers, rinsed well; 118 milliliters chopped chives, cut into 1/2-inch lengths; 118 milliliters fresh flat-leaf parsley leaves; 1 clove garlic; 6 servings Kosher salt; 59 milliliters fresh lemon juice; 118 milliliters extra-virgin olive oil; 59 milliliters oz. finely grated Parmigiano Reggiano; plus a chunk to shave for garnish; 454 grams summer squash (yellow squash, zucchini, or a mix)

Summer Squash Salad With Lemon, Capers & Parmesan is a gluten free and primal side dish. One serving contains 198 calories, 3g of protein, and 19g of fat. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up baby arugula, pepper, parmigiano reggiano, and a few other things to make it today.