Yum

This Summer Squash Salad is fit for the grill! Fresh squash, zippy arugula and sweet peppers and tomatoes pair with a zesty lime dressing for a SIMPLE and flavor-packed veggie side dish.

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Summer Squash Salad - low FODMAP, gluten free, grain free, dairy free

It’s May!

In Indianapolis, we start to gear up for all things Indy 500.  I’ll be honest in saying that I’m not the biggest race fan and I’ve never been to the race – but the Indianapolis Mini Marathon?  Now, that is something I look forward to!

The Mini Marathon has about 30,000 participants making it one of the largest half marathons in the country – I’m running this race tomorrow (it will be my 10th half marathon!) so the past couple of days I have been focusing on resting, yoga, hydrating, and eating foods that make me feel my best.

Summer Squash Salad - low FODMAP, gluten free, grain free, dairy free

With so many things to celebrate in May, the season of grilling and cooking out begins.  I absolutely LOVE dining outdoors, so I wanted to share this absolutely delish Summer Squash Salad as a perfect veggie side for any kind of get together.

Summer Squash Salad - low FODMAP, gluten free, grain free, dairy free

Cookouts and get-togethers can be a bit meat and sugar heavy, so I always opt to bring a bright, flavorful, veggie side dish that I know will get rave reviews – this Summer Squash Salad can be the dish you bring this year!

Here is what we have going on in this vegetable side dish:

  • Summer Squash – great source many vitamins and minerals like Vitamin C, which is a free radical scavenger and helps to keep our immune system strong and manganese which helps our body with hormone production and so many other processes.
  • Extra Virgin Olive Oil – source of monounsaturated fatty acids, which are the kind of fat linked with heart health.
  • Tomatoes – high in the antioxidant lycopene, which is also linked to heart health.
  • Arugula – a leafy green with a slight peppery flavor that pairs really well with sweet produce like bell peppers and tomatoes.
  • Bell Pepper – you can use any color here! All are great sources of many vitamins and minerals (specifically vitamin C).
  • Avocado – Another healthy fat, but avocado is a unique fatty food in that it is also a great source of fiber.
  • All of these ingredients are great sources of fiber, which helps keep digestion healthy, stabilize blood sugar levels, and keep us feeling full and satisfied after eating.

So much yum!

Summer Squash Salad - low FODMAP, gluten free, grain free, dairy free

Summer Squash Salad - low FODMAP, gluten free, grain free, dairy free

Add some zip to your cookout with this super veggie side dish: Summer Squash Salad! Click To Tweet

If you give this recipe a try, tag @trebleinthekchn on instagram or #trebleinthekitchen so I can see what you make!

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Summer Squash Salad - low FODMAP, gluten free, grain free, dairy free

Summer Squash Salad


  • Author: Tara | Treble
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 7 cups 1x

Description

This Summer Squash Salad is fit for the grill! Fresh squash, zippy arugula and sweet peppers and tomatoes pair with a zesty lime dressing for a SIMPLE and flavor-packed veggie side dish.


Scale

Ingredients

  • 45 small yellow summer squash or green zucchini cut into small, flat pieces
  • 1 1/2 Tbsp extra virgin olive oil
  • 2 tsp salt
  • 3/4 tsp black pepper
  • 2 cups cherry tomatoes, halved
  • 2 cups tightly packed arugula (or 2 big handfuls)
  • 1 medium avocado, pitted, peeled and diced
  • 1 small bell pepper (any color), diced
  • 4 green onions, finely chopped
  • Dressing:
  • juice of 3 limes
  • 2 Tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried chives
  • 3/4 tsp salt
  • 1/4 black pepper

Instructions

  1. You can make the squash on the grill or in the oven.
  2. For the grill: toss the squash with 1 1/2 Tbsp olive oil, 2 tsp salt, and 3/4 tsp pepper. Put on kabob skewers and grill for about 10 minutes over medium heat, turning every 2-3 minutes or until slightly cooked through. Remove from grill and allow to cool.
  3. For the oven: preheat the oven to 400 degrees Fahrenheit. Toss the squash with 1 1/2 Tbsp olive oil, 2 tsp salt, and 3/4 tsp pepper. Roast the squash on a rimmed baking sheet for 20-25 minutes. Allow to cool.
  4. Add the tomatoes, arugula, avocado, bell pepper, and green onion to a large bowl. Add the squash once cool.
  5. In a smaller bowl, whisk together the lime juice, olive oil, smoked paprika, chives, salt and pepper.
  6. Pour the dressing over the salad and stir to combine.
  7. Serve with your favorite protein!

Notes

*All ingredients are considered low FODMAP, but this recipe has not been tested for FODMAP content.

  • Category: side dish, vegetarian, low FODMAP, gluten free, dairy free

Nutrition

  • Serving Size: 1 cup
  • Calories: 143
  • Sugar: 6 g
  • Sodium: 368 mg
  • Fat: 10 g
  • Carbohydrates: 12 g
  • Fiber: 5 g
  • Protein: 3 g

Summer Squash Salad - low FODMAP, gluten free, grain free, dairy free

Looking for more veggie side dishes?

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Pesto Potato Salad from Treble in the Kitchen

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Summer Berry Salad

Summer Berry Salad low FODMAP, gluten free, grain free, dairy free

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