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Herbed Summer Squash Salad



  • 2 lbs. zucchini and yellow squash (approx 2 of each), halved lengthwise + sliced 1/2-inch thick
  • 1/3 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley
  • 6 cloves garlic, pressed
  • 1 tsp. sea salt
  • 1/4 cup white distilled vinegar
  • 1/4 cup water (room temperature)
  • 1/4 cup extra-virgin olive oil


  1. In a large bowl, toss all ingredients together until combined. Cover and chill for 2 hours. Serve cold.