Summer Squash, Snap Pea & Asparagus Salad

Fresh vegetables tossed with Meyer lemon vinaigrette are about as summery as you can get!
Publish date:
summer squash snap pea and asparagus salad served in a green dish

Recipe by Marnie Hanel and Jen Stevenson

Start to Finish: 25 minutes

Servings: 4


Meyer Lemon Vinaigrette

  • 1 tbsp. red wine vinegar

  • 1/4 tsp. Meyer lemon zest or regular lemon zest, plus 1 1/2 tsp. juice (from 1 lemon)

  • 1 1/2 tsp. Dijon mustard

  • 1/4 cup canola oil


  • 1 zucchini

  • 1 yellow squash

  • 1/2 lb. thin asparagus, trimmed and cut into 2-inch pieces

  • 1 large red or purple carrot, thinly sliced into rounds

  • 1 cup sugar snap peas, halved lengthwise

  • 1/2 cup fresh mint leaves, finely chopped

  • 1/4 cup finely chopped fresh chives

  • 2 oz. ricotta salata, crumbled, for garnish

  • 1/4 cup coarsely chopped toasted almonds, for garnish


At Home

In a small bowl, whisk the vinegar, lemon zest and juice, and Dijon; season with salt and pepper. Gradually whisk in the oil. Pour the vinaigrette into a jar. Cover and refrigerate.

At the Campsite

1. Let the vinaigrette sit out while you make the salad. Using a vegetable peeler, shave the zucchini and squash lengthwise into thin ribbons.

2. In a large bowl, mix the zucchini, squash, asparagus, carrot, snap peas, mint, and chives. Shake the vinaigrette and drizzle over the salad. Gently toss the salad until coated; season with salt and pepper. Top with the cheese and almonds.