Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Summer Squash Ribbons, Chickpeas, and Marcona Almonds with Smoky Paprika Dressing

This summery salad of squash ribbons refreshes and energizes the palate on a hot afternoon.

Get access to everything we publish when you sign up for Outside+.

This summery salad of squash ribbons refreshes and energizes the palate on a hot afternoon.

Servings
Makes 6 servings

Ingredients

Salad:

  • 8 medium green and yellow zucchini
  • 2 cups cooked chickpeas
  • 1/2 cup marcona (or toasted regular) almonds, chopped coarsely
  • 8-10 mint leaves, torn
  • Flake sea salt (Maldon or other kind)

Smoky paprika dressing:

  • 1/4 olive oil
  • 2 tablespoons sherry vinegar
  • 2 1/2 teaspoons smoked or sweet paprika
  • Kosher salt
  • Freshly ground pepper

Preparation

1. Trim the ends off the squash. Using a vegetable peeler, cut the squash lengthwise into very thin strips.

2. To make the dressing, whisk together olive oil, vinegar, paprika, a pinch of salt, and a grind of pepper.

3. Toss zucchini and chickpeas in a bowl with dressing and let stand for at least 15 minutes. Place small mounds of the mixture on plates and sprinkle with almonds and mint. Add a generous pinch of flake sea salt to each serving.

Recipe courtesy of chef Kristin Cole of Gospel Flat Farm in Bolinas, CA.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g