Summer Squash and Red Rice Salad with Lemon and Dill


  • 3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin
  • Salt to taste
  • 1 garlic clove, crushed
  • 5 tablespoons fresh lemon juice
  • 2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky, or Bhutanese
  • 3 tablespoons chopped, fresh dill
  • 2 tablespoons lightly-toasted pine nuts or roasted sunflower seeds
  • 1 bunch of scallions, thinly sliced or chopped, or 1/4 cup chopped chives
  • 1/4 cup extra virgin olive oil
  • Freshly ground pepper


Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels. Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours. Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste. In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, and pine nuts. Toss with the dressing, taste, and adjust seasoning if need be. Serve. Advance preparation: The squash and dressing will keep for a day in the refrigerator; simply toss with bright greens just before serving.