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Recipe: Summer Squash and Pepper Salad

Recipe: Summer Squash and Pepper Salad


While staying at a home with a lovely and abundant garden, I came up with this recipe to use what I had on hand.  It quickly became a favorite of mine! This recipe is for raw veggies, but you can even grill or roast slices of squash and peppers with mojo garlic sauce and eat this salad hot or cold.

Ingredient List:

- 2 medium summer squash, diced

- 1 red bell pepper, diced

- 1/2 red onion, diced

-4 cups baby kale

- 3 tablespoon Mojo Garlic Sauce 

- 1/4 cup fresh parsley, chopped

- 1/4 cup fresh basil leaves, torn

-1/3 cup walnuts, chopped

- 1 tablespoon lemon juice

-1 teaspoon dijon mustard

-1/2 teaspoon Veggie Blend

- Salt and pepper to taste



1. In a salad bowl, add baby kale,  summer squash, red bell pepper, onion, walnuts, parsley, and basil.

  1. In a small bowl, whisk together the remaining 2 tablespoons of mojo garlic sauce, veggie blend, and lemon juice.  Adjust the seasoning to your taste.
  2. Drizzle the lemon dressing over the salad and gently toss to coat all the ingredients evenly.
  3. Allow the flavors to meld together for about 10 minutes before serving. This will allow the salad to develop its flavors.
  4. Serve  as a refreshing side dish or light lunch. Enjoy!



You can add other ingredients like cherry tomatoes, cucumbers, crumbled feta cheese, or toasted pine nuts to enhance the flavors and textures of the salad.

If you use regular kale make this modification: Slice the kale into this ribbons, add to a salad bowl and massage with 1 Tablespoon of Mojo Garlic Sauce until the greens are tender. Then add the other vegetables to toss with the dressing. 

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