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Summer Squash Salad

Summer Squash

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Prep Time 8 minutes
Cook Time 10 minutes
Course Appetizer, Salad, Side Dish
Servings 2
Calories 295 kcal


  • 1 pan


  • 1 Yellow squash
  • 1 Cup arugula
  • 1/2 avocado
  • 1/4 Cup basil
  • 1 Tbsp olive oil
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 Tsp lemon juice
  • 1 Tsp honey
  • 1/2 Tsp Dijon mustard


  • Cut yellow squash into quarter inch slices.
  • If you are using a pan – heat and add squash, 1/2 tbsp of olive oil, 1/2 tsp of salt and pepper to your pan and cook for 7-8 minutes or until cooked through.
    If you are using an air fryer – add squash, 1/2 tbsp of olive oil, 1/2 tsp of salt and pepper and cook at
    Feel fee to add time if you’d like a crispier squash!
  • Once squash is finished cooking, add arugula, 1/2 diced avocado, squash and basil to your serving bowl.
  • In a smaller separate bowl, add 1/2 tbsp olive oil, lemon juice, 1/2 tsp salt, 1/2 tsp pepper, honey and mustard and mix well.
  • Drizzle vinaigrette on top of your dish and enjoy!
    Optional additions: parmesan cheese or croutons.


Calories: 295kcalCarbohydrates: 14gProtein: 4gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 1475mgPotassium: 557mgFiber: 5gSugar: 7gVitamin A: 1138IUVitamin C: 24mgCalcium: 93mgIron: 1mg
Keyword Egg Free, Gluten Free, Grain Free, Nut Free
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