Squash salad with green sauce

Cooking enthusiast and food photographer Dariya Shunulina is a master of making healthy vegetarian dishes, desserts and pastry. Dariya proposes to try this unusual salad. Fresh squash, green broccoli sauce, peas, cashew and juicy corn. This is a great recipe to surprise your guests, serving the salad instead of the classic choices, such as Russian salad and vinegret. They are going to love it! Especially if you are a healthy food fan.

Dariya Shunulina, cooking enthusiast and food photographer


1 squash 
150 gr green peas
100 gr broccoli
1-2 garlic cloves
1 small can of corn
80 gr cashew
1/4 lemon zest
2 tbsp. lemon juice
1 tbsp. balsamic vinegar
salt & pepper to taste


Make squash spaghetti with a special grater or slice the squash with vegetable slicer, add a little salt and leave for about 10 minutes.
Blanch broccoli and peas in slightly salty boiling water for 5 minutes.
Set aside 50 gr of peas and blend the remaining peas with the rest of ingredients, except corn, until homogeneous. If the sauce turns out too thick, add 1-2 tablespoons of water, remaining from blanching.
Squeeze out excessive liquid from the squash, put it in a serving bowl, add peas and corn, dress with the sauce, mix everything together and leave  for 20-30 minutes for the sauce to soak in. You can serve it with poached eggs or decorate with herbs.

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