Wedding Recipe: Shaved Squash Salad with Citrus Agave Vinaigrette

Olivia Colt of Salt & Honey Catering + Events shares her recipe for a Shaved Squash Wedding Salad with Citrus Agave Vinaigrette.

A light and fresh salad for a spring or summer wedding!

For the Salad:

1 pound zucchini
1 pound yellow squash
½ pound patty pan squash
1 cup spring peas, shelled
1 cup asparagus tips
1 tablespoon chopped fresh thyme
1 tablespoon chopped parsley

For the Citrus Agave Vinaigrette:

2 tablespoons orange juice
4 tablespoons apple cider vinegar
½ cup olive oil
2 tablespoons agave syrup
Pinch of salt
Pinch of black pepper
Pinch of Aleppo pepper
2 teaspoons Dijon mustard

Using a mandolin, slice the zucchini and yellow squash into ribbons about 1/8 of an inch thick (length-wise). Cut patty pan squash into quarters.

Fill a medium saucepan with water and bring to a boil. Add peas and asparagus tips. Boil for 3 minutes. Drain in a colander, then immediately submerge in ice water to stop the cooking process.

Make the vinaigrette by whisking all ingredients together in a small bowl.

Assemble the salad by combining all ingredients in a large mixing bowl. Add ¼ cup citrus agave vinaigrette and mix thoroughly.

Enjoy!

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