Squash and Salmon Salad

A salad with the veggies that are growing right now, is a perfect light and delicious way to beat the heat.

Squash and Smoked Salmon Salad

Squash and Salmon Salad

Total Time: 45 minutes

Yield: Serves 6


  • 6 small summer squash
  • Salt
  • 2 carrots, julienned
  • 1 cup tomatoes, seeded and sliced
  • 2 cups torn basil leaves
  • 8 oz smoked salmon
  • Zest and juice of one lemon
  • 1 clove garlic, pressed
  • 1 tsp granulated onion powder, or 3 green onions, sliced
  • 1/2 tsp honey
  • 3 TBSP extra virgin olive oil
  • 3 hard boiled eggs, halved
  • Tony Chachere's seasoning
  • Boston lettuce leaves


  1. Using a potato peeler, peel squash into long ribbons, and place in a strainer (placed over a plate). Remove as much squash as you can from around the seed pocket, and discard seeds. Sprinkle squash with salt and toss together. Allow the squash to sit for a half hour, to remove some of the water. Pat the squash dry, and place in a large bowl.
  2. Add the next nine ingredients to the bowl and toss. Taste for seasoning, and add salt and pepper, if needed.
  3. Garnish with eggs sprinkled with Tony Chachere's.
  4. Salad can be wrapped in a lettuce leaf or served on a bed of lettuce. Either way, it's an easy, tasty summer meal.