Squash Blossom Salad

This vibrant Squash Blossom Salad combines the delicate flavor of fresh squash blossoms with crunchy vegetables and a zesty lemon dressing, creating a refreshing dish perfect for summer. Packed with nutrients, it's a delightful way to enjoy seasonal produce while adhering to a Paleo diet.

Ingredients

• 8 squash blossoms - cleaned and stems removed
• 1 cup arugula - roughly chopped
• 1/2 cup cherry tomatoes - halved
• 1/4 cup red onion - thinly sliced
• 1/4 cup cucumber - diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt - to taste
• Pepper - to taste
• 2 tablespoons fresh basil - chopped

Steps

1. In a large bowl, combine the arugula, cherry tomatoes, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
3. Gently fold in the cleaned squash blossoms into the salad mixture, being careful not to tear them.
4. Drizzle the dressing over the salad and toss lightly to combine.
5. Sprinkle with fresh basil before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, which support immune health.
• Low in calories while providing essential nutrients and antioxidants.

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