Cumin-Scented Summer Squash Salad

By Martha Rose Shulman

Updated Aug. 12, 2024

Cumin-Scented Summer Squash Salad
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus refrigeration
Cook Time
three to five minutes
Rating
5(204)
Comments
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In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers’ market. The squash in this North African salad is lightly steamed.

Featured in: Summer Squash, With a Lighter Touch

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Ingredients

Yield:Serves four
  • 1pound zucchini or other summer squash, thinly sliced or cut in ½-inch dice
  • 3tablespoons freshly squeezed lemon juice
  • 1garlic clove, minced or puréed
  • ¾ to 1teaspoon cumin seeds, lightly toasted and ground
  • Salt
  • freshly ground pepper
  • ¼cup extra virgin olive oil
  • 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

144 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 327 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam the squash for three to five minutes until just tender. Remove from the heat.

  2. Step 2

    Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.

Tip
  • Advance preparation: This will keep for a day or two in the refrigerator, but the colors and flavors will be less vivid.

Ratings

5 out of 5
204 user ratings
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Comments

Christa

Absolutely wonderful on a hot summer evening--tossed with noodles. Three-quarters of a teaspoon of cumin was wonderfully fragrant & flavorful. Used a nice, big, fat clove of garlic for some good garlicky flavor. Wonderfully easy & surprisingly flavorful.

gloria

DELICIOUS!! Respectful of the summer squash. And it's quick and easy to prepare. I cut the oil by about 1/2.

Karen L Davis

Yum! I used a mixture of yellow and green squashes for color. Quartered some cherry tomatoes and tossed them in the dressing first, then added the steamed squash tomthe same bowl, tossed again and refrigerated, while I worked on the main dish. Tossed it all with a tiny bit more dressing and some spring lettuce leaves to serve. A hit! Next time I might add a bit more roasted cumin.

pielover

i'd give it five stars. Delicious and very easy to make. I doubled the amount of garlic and put some of it into the steamer pot and the rest was put in raw as a dressing. Love the toasted cumin. I made it for a potluck tonight and it elicited very positive reviews.

judy

Used with cubeb, roasted butternut squash.

Mintie

A pretty tasty, cooking salad. Agree with cutting the oil a smidge.

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