This raw Pattypan (Sunburst) Squash Salad will Knock your Socks Off!

These adorable little pattypan squashes are from my Talley Farms CSA box. They are crisp and delightful eaten right out of the garden. You can also roast them, grate them, put them in a casserole or steam them whole. They are as scrumptious as they are cute! Today I am eating them raw in a salad. None of the ingredients are cooked which makes this dish ready to serve in just a few minutes!

I used several of my Talley Farms ingredients for the salad (squash, tomatoes, radishes, avocado and cilantro) and just cut them all in like-sized pieces about 1/4″ dice. The fresh taste and vibrant colors are what makes it stand out. It is a great side when trying to add some color to your plate and it is hearty enough to be a main entree salad served with some artisan toast, a corn muffin or nothing at all if you’re avoiding bread. It could also be served with a cup of soup to complete the meal.

I used a can of Trader Joe’s organic black beans to add some protein to the dish. It is dressed very simply with some fresh lime juice and olive oil, seasoned with kosher salt, fresh ground pepper and ground coriander. Every ingredient complimented each other and it was positively divine!

Pattypan (Sunburst) Squash Salad

Serves 4

Ingredients

• 3 medium yellow pattypan squash, cut into 1/4″ dice
• 3 medium plum tomatoes, cut into 1/4″ dice
• 4 medium radishes, cut into 1/4″ dice
• 1 can black beans
• 1/4 cup fresh lime juice
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon ground coriander
• Kosher salt and freshly ground black pepper
• 1 large avocado, pitted, peeled, cut into 1/4-inch dice
• 1/4 cup chopped cilantro, plus more for garnish

Directions

1. Drain and rinse the black beans in a colander.
2. Mix squash, tomatoes, radishes, black beans, cilantro, lime juice, olive oil and coriander in large bowl. Season to taste with salt and pepper. Gently stir in avocado. Garnish with additional cilantro sprigs if desired and serve immediately.

Note

• If you don’t plan on finishing the whole bowl of salad in one sitting, I suggest you omit the avocado and pass it in a separate bowl for your guests to add in. That way you can save the leftovers and add fresh avocado when you serve it again.  

(click here) for printable recipe