Ingredients
1/4 cup of pine nuts
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
2 tablespoons TAO Extra Virgin, Infused, or Pressato Olive Oil
2 tablespoons TAO Balsamic Vinegar
2 ripe avocados, diced
1/4 cup diced red onion
1/4 cup crumbled feta cheese
1 tablespoon chopped chives
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Directions
Preheat the oven to 350°F.
Spread the pine nuts in a single layer on a baking sheet and toast them in the preheated oven for 5-7 minutes, until golden brown. Remove from the oven and set aside.
In a large bowl, combine the thinly sliced zucchini, red onion and yellow squash.
In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing.
Pour the dressing over the sliced squash and toss to coat.
Add the diced avocados, crumbled feta cheese, chopped chives, toasted pine nuts, sea salt, and black pepper to the bowl with the squash.
Gently toss the ingredients together until well combined.
Serve the summer squash salad immediately or chill in the refrigerator until ready to serve.