Ingredients

How to make it

  • In a frying pan over high heat warm 2 tablespoons of the olive oil.
  • Add one-third each of the squash and season to taste with salt and pepper.
  • Sauté stirring often until lightly browned and slightly soft then transfer to a bowl.
  • Cook remaining squash in 2 batches in the same way using 2 tablespoons oil with each batch.
  • Let the squashes cool.
  • In the same frying pan heat remaining 2 tablespoons oil over medium heat.
  • Add onion and sauté until lightly golden.
  • Stir in the garlic and cook briefly.
  • Add the cumin then reduce heat to low and sauté for 2 minutes longer.
  • Add to the bowl holding the squash then add vinegar, rice and parsley and toss to mix well.
  • To serve line individual plates with lettuce leaves and spoon the salad on top.

Reviews & Comments 1

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  • buttercup21 4 years ago
    This sounds good. Just planted a garden with lots of summer squash. I am going to try it.
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