Summer Squash Slaw with Feta and Toasted BuckwheatChristina Holmes
Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.
Recipe information
Total Time
15 minutes
Yield
Makes 4 servings
Ingredients
1/4 cup buckwheat groats
1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife
2 scallions, thinly sliced
1/4 cup coarsely chopped fresh mint
1 teaspoon coarsely chopped fresh marjoram or oregano
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper
4 ounces feta, thinly sliced
Preparation
Step 1
Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
Step 2
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
Step 3
Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
Nutrition Per Serving
calories 218 fat 15 g fiber 3 g
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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