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Summer Squash Salad with Red Onion and Queso Fresco
This is our adaptation of an ensalada de calabacitas (zucchini salad) created by Iliana de la Vega, chef at El Naranjo in Austin, Texas and native of Mexico. Crescents of green zucchini and yellow summer squash combined with slices of red onion makes for a colorful dish, with bright, vibrant flavors to match. Queso fresco is a firm, crumbly, slightly bouncy Mexican cheese with salty, mildly tangy flavor; fresh goat cheese is creamier and has a more assertive tang. Both are excellent in the salad, so use whichever you prefer.
small red onion, thinly sliced
cup malt vinegar
01In a small bowl, combine the onion and vinegar. Set aside for 10 minutes. In a large microwave-safe bowl, toss the zucchini and summer squash with 1 teaspoon salt. Cover and microwave until crisp-tender, 3 to 4 minutes, stirring once about halfway through; leave any liquid released by the vegetables in the bowl.
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