Squash Blossom Salad

By Libbie Summers
Photo by Cedric Smith

Tender greens, raw sweet corn, the sour of a few tomatoes and the woodsy squash blossom flavor make this salad deliciously beautiful. And, because the flavors are so big it only needs salt, pepper and a squeeze of lemon to dress it. Anything else would be a big mistake.
Beautiful Summer Salad Recipe from Libbie Summers
Squash Blossom Salad
(tender greens, tomatoes, corn, squash blossoms, lemon zing)
Serves 4-6

4 squash blossoms, roughly chopped or not
3 cups loosely packed mixed baby greens
1/2 cup raw sweet corn kernels
1 cup halved heirloom cherry tomatoes
Flake sea salt
Coarsely ground black pepper
1 lemon, halved

Add all ingredients to a salad bowl and sprinkle with salt and pepper. Toss to coat. Squeeze lemon juice over and serve immediately.

One comment

  1. This sounds deadly even with the Greek yogurt. I agree, yogurt is a great replacement for sour cream – I use it all the time. Most people never know! Great recipe!

    Comment by Vicki Bensinger on July 16, 2016 at 10:44 am

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