This recipe utilizes the shape and texture of summer squash to mimic the aesthetic of potatoes, with a refreshing classic take on familiar flavors.
11 small-to-medium zucchinis, peeled
1½ red bell peppers, seeded and small diced
1 bunch scallions (green onions), thinly sliced
4 cups shredded carrots
Dressing:
2 cups raw, salt-free cashew pieces
1½ cup water
½ cup stone-ground mustard
8 pitted Deglet Noor dates
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon garlic powder
½ teaspoon ground black pepper
1. Slice the peeled zucchini in half lengthwise, rotate a quarter then slice again lengthwise (to create 4 long, equal pieces). Now slice across these lengths into chunks (similar to the size of potatoes in potato salad). Place into a medium bowl.
2. Add the bell pepper, scallions, and shredded carrot to the bowl.
3. For the dressing, add all of the ingredients (cashews, water, mustard, dates, apple cider vinegar, lemon juice, garlic powder, and black pepper) to a high-speed blender, and blend until smooth. Pour over the bowl of vegetables and toss.
Serves 6-8