Listen: we’ll spiralize a zucchini with the rest of them. But this summer we’re craving a healthy salad that’s just a bit more inspired. Luckily, Sarah Baird’s cookbook dedicated to all kinds of summer squash has just the thing: summer squash ceviche with ginger-cashew crumble.
And that’s just the beginning. This edition features recipes like ratatouille galettes, summer squash muffins, and zucchini kimchi. In other words, it’s just the thing you need to head into summer cooking mode.
Summer Squash Ceviche with Ginger-Cashew Crumble
½ pound summer squash, thinly sliced using a mandoline (or your best knife skills)
2 medium carrots, cut into matchsticks (about 1 cup)
2 tablespoons roughly chopped cilantro
¼ cup fresh lime juice
3 tablespoons minced garlic
¼ cup olive oil
1 tablespoon salt plus ½ teaspoon salt, divided
½ teaspoon red pepper flakes
1 cup whole cashews, toasted
2 tablespoons finely grated ginger
1 tablespoon finely grated lemon zest
½ teaspoon fresh lemon juice
1 blood orange, segmented, for garnish
Place the squash and carrots in a large, shallow dish. In a small bowl, combine the cilantro, lime juice, garlic, olive oil, 1 tablespoon of the salt and the red pepper flakes. Pour the mixture over the vegetables and stir so that all the slices and matchsticks are covered. Let marinate at room temperature for 20 minutes.
Meanwhile, combine the cashews, ginger, remaining ½ teaspoon of salt, lemon zest and juice in a food processor and pulse until pebbly.
Divide the ceviche and marinade among bowls. Top with the blood orange segments and cashew crumble and serve immediately.
See more summer squash recipes here. (Photo: Lauren V. Allen)