Not all salads are created equal, and not all salads could be filling enough to serve for dinner. But this salad hits all the marks! Squash and zucchini are in season right now. The warm veggies and rice make this salad a comforting meal that you can enjoy over and over again.
Prep Time: 30 minutes | Makes 2 Servings
- 1 cup uncooked basmati rice
- 2 zucchini, sliced in rounds
- 2 yellow squash, sliced in rounds
- 3 Tbsp water
- 1 avocado, pitted and diced large
- 1 tsp dried basil
- 1 tsp dried oregano
- 4 cups butter lettuce
- 1 cup arugula
- 1/2 cup microgreens or sprouts
- ¼ cup Frescatrano olives sliced
- 2 Tbsp sunflower seeds
Herb Vinaigrette Ingredients
- 1 garlic clove, minced
- 5 Tbsp olive oil
- 2 Tbsp lemon juice
- ¼ tsp dried chervil
- ¼ tsp dried marjoram
- ¼ tsp dried mint
- ¼ tsp dried thyme
- ¼ tsp dried tarragon
- ¼ tsp pink Himalayan salt
- Fresh ground black pepper
Add all ingredients for the vinaigrette together in a jar and hake vigorously.
Prepare the rice according to directions.
In a large skillet, heat the oil over medium-high heat. Add the zucchini and squash rounds. Sprinkle with water and continue cooking until just tender. Season with basil, oregano, salt, and pepper.
Assemble the salad by putting lettuce in a large salad bowl or plate. Add warm rice on top, then sautéed squash. Top with olives, avocado, sunflower seeds, and microgreens. Drizzle the vinaigrette and enjoy!
Emily Turngren is the owner and chef of emVISION FOODS CO.—a fresh home delivery meal service in the Memphis area. She has been in the food industry for over 20 years working as a private chef and cooking instructor. You can learn more at Emvisionfoods.com. Follow Emily on Instagram @emvision_foods_ co