Squash is low in calories and high in nutrients. Here, it presented in paper thin-slices. The lemon vinaigrette is cleansing and the ricotta cheese adds a tang and healthy fat to the salad, which is necessary for satiety.
4 medium squash, thinly sliced with a mandoline or sharp vegetable peeler
1 tsp. sea salt
1/4 c. lemon juice
1 tsp. honey or maple syrup
1/4 c. olive oil
sea salt and pepper to taste
6 cups of lettuce greens, chopped to bite-size
3/4 c. sprouts of choice (optional)
1/2 ricotta salata cheese, coarsely chopped
6 whole nasturtium blossoms, for garnish, (optional)
1. place the sliced squash in a strainer over a bowl and toss with salt. Let sit, mixing the squash around once or twice, for about 20 minutes. When wilted, rinse under fresh water and place on a clean towel. Roll up the towel and gently squeeze the excess water from the zucchini.
2. Meanwhile, whisk together the lemon juice, honey, and olive oil. Season with salt and pepper. Taste and adjust flavors if necessary. Set aside. Whisk again before tossing the salad.
3. Place the squash in a medium bowl and and toss with 3-4 Tbs. of the vinaigrette. Set aside.
4. Combine the lettuce, 1/2 c. of the sprouts, and cheese in a large bowl. Toss with enough vinaigrette to lightly coat the greens.
5. Lay the squash slices on a large platter in 1 layer. Top with the salad mixture and garnish with the remaining sprouts and nasturtiums.