6 Servings
25 Minutes
Allergens
Salads are one of my favorite things to make. I enjoy finding different combinations of flavors and textures that complement each other. They are also healthy, colorful, and delicious. Feel free to experiment with your own variations; salads are infinitely versatile. This salad is one of my favorites. Lightly grilling the squash brings out its natural sweetness, which is nicely complemented by the salty feta and smooth avocado.
Marinate the sliced squash in 1 tablespoon olive oil with a sprinkling of salt and pepper.
Heat a grill pan over medium heat and, when it is very hot, grill the squash strips until grill marks form. (This should not take more than a minute since the squash is thinly sliced.) Place the squash on a flat serving plate and allow it to cool.
Distribute the avocado and apple slices randomly over the squash. Crumble the feta cheese and basil over it.
Notes:
It is really important that the squash and apple are thinly sliced. If you have a mandoline, that is the best way to cut them so they are thin and uniform. Since I (still) don’t have one, I successfully used a vegetable peeler – although it is not as effortless, it does the job.
In a small bowl, combine the olive oil, balsamic vinegar, salt, and pepper. Pour over the salad just before serving. The salad can be served cold or at room temperature.
