Winter was especially long this year, but spring is finally here! After months in frozen slumber, our garden is suddenly bursting into bloom. Our herbs are especially picturesque exploding into a tapestry of vibrant greens. Tom is inspired to grill and my mint-infused squash slaw immediately comes to mind. So, to complement any protein, here is my easy gluten-free anti-inflammatory recipe. I am serving it with grilled ahi tuna.
All you need is some organic squash, citrus like lemon or lime, extra virgin olive oil and fresh mint. Choose the best olive oil you can find and season with finishing salt and freshly ground black pepper. I like either Himalayan sea salt or fleur de sel for this salad. Finishing salt expertly seasons and fuses all the flavors together beautifully.
Squash Slaw Recipe – serves 4
3 large raw yellow or green squash
1 lemon or lime, zested and juiced
4 Tbsp Extra Virgin olive oil
Salt and ground black pepper to taste
1 bunch of mint, julienned
Grate squash on a large grater or in food processor into slaw. Transfer to a large salad bowl. Add citrus zest and juice. Drizzle with olive oil. Season with salt and pepper. Garnish with thinly sliced mint leaves, toss and serve immediately.