Pickled Squash Salad

Stacey Lawson


With so much produce from the garden this summer I was looking for a different way to enjoy zucchini and squash. This is what I came up with, very easy and simple flavors that carry big flavor!


★★★★★ 1 vote

15 Min
2 Hr


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  • 1 c
    apple cider vinegar
  • 1 c
    olive oil
  • 2 Tbsp
    parsley, minced
  • 2 Tbsp
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1/4 tsp
    cayenne pepper
  • 1 tsp
  • 3 large
    yellow squash, sliced thin in half cirlces
  • 1 large
    zucchini, sliced then in half circles
  • 1 medium
    onion, sliced thin in half circles
  • ·
    parmesan cheese

How to Make Pickled Squash Salad


  1. In a bowl, whisk together vinegar, oil, parsley, horseradish, garlic, sugar, salt, and cayenne.
  2. Place thinly sliced vegetables in a large storage container. Pour dressing over the veggies, put on the lid, and shake to coat.
  3. Taste for salt and pepper, you can eat it now but it is better if you let it marinate for a couple hours.
  4. Sprinkle with parmesan cheese to serve.

Printable Recipe Card

About Pickled Squash Salad

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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