Summer Squash and Courgette Salad with Pesto Vinaigrette
Ribbons of tender summer squash and zucchini tossed in a tangy, vibrant pesto vinaigrette is a healthy summer side dish. Extra parmesan cheese and toasted almonds give this easy, healthy summer salad extra depth and texture.
In a small bowl, combine the pesto, vinegar, olive oil, red pepper flakes, kosher salt and black pepper. Whisk well to combine and set aside.
FOR THE SALAD:
Use a mandoline, spiralizer, julienne grater or box grater to slice the zucchini and summer squash into very fine ribbons until you have about 4 cups of ribboned squash. Transfer to a large bowl.
Add the diced onion and pesto dressing. Use tongs to toss the dressing to coat the squash and zucchini. Sprinkle in the parmesan cheese and toss again until the cheese is evenly distributed.
Transfer the squash salad to a serving bowl and top with toasted almonds. Serve at room temperature or chilled. Salad can be made a few hours ahead of time.