Adding warm sautéed button squash to dressed spinach pulls out delicate flavors and makes it easier to digest. This recipe uses the small, round squash, but you could swap out for the long versions as well, just be mindful of cutting them into a thin, short length.
Enjoy as is, or use underneath another dish, like the Israeli Meatballs.
1 yellow button squash, cut into thin slices (a mandolin gets you the thinnest slices)
½ bunch cilantro, chopped
2 cups baby spinach
2 limes, juiced
sea salt & pepper to taste
Squeeze limes over the mixture of cilantro and spinach. Mix well and add olive oil to taste. Let sit while you cook the squash.
Heat olive oil in a skillet and brown the thin slices of squash. Don’t disturb it too much; you’ll likely need to flip it only 2-3 times in 5-10 minutes. You’ll know it’s time to flip it when you smell the pumpkin-like scent of browning squash and see that the paper thin edges are starting to brown. Turn off the heat and add salt & pepper.
Add the hot, seasoned squash to the spinach mixture. Toss & serve.
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