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Summer Squash Salad with Radishes and Tuna
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Preparation:

  1. In a large bowl, toss the squash, radishes, tuna, shallots, tomatoes, chile, cauliflower, Extra Virgin Olive Oil from Spain and lime juice. Season with salt and pepper.
  2. Divide onto a large platter and top with fresh herbs. Zest the rinds of the lime directly on top and then use a vegetable peeler to shave the Manchego. Serve immediately.

 

Summer Squash Salad with Radishes and Tuna

 

Recipe Credit: Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit.
Published with permission of the author. All rights reserved.

15 min
Easy
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas
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Ingredients

  • 32 oz. Mixed Summer Squash, thinly sliced into rounds
  • 8 oz. Mixed radishes, thinly sliced into rounds
  • 8 oz. Line caught tuna in olive oil
  • 2 ea. Shallots, thinly sliced
  • 8 oz. Sun gold tomatoes
  • 1 ea. Serrano chile, thinly sliced
  • 2 cups Purple Cauliflower, thinly sliced
  • 8 ea. Limes, juiced
  • 1 1/2 cups Extra Virgin Olive Oil from Spain
  • 1/2 cups Dill and Cilantro, chopped
  • 2 oz. Aged Manchego, shaved
  • Coarse sea salt to taste
  • Fresh ground pepper to taste
Nº de raciones: 4

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