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LI Greenmarket Team
(Recipe Inspired by Little Broken.com )
This Summer squash recipe is refreshing and hydrating. Perfect for making and keeping overnight for summer outings, cookouts, or beach snacks. It is also very light in oil/ dressing
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2 lbs. zucchini and yellow squash, halved lengthwise + sliced in 1/2" rounds
⅓ cup chopped fresh dill
½ cup chopped fresh parsley
6 cloves garlic, pressed
1 tsp. sea salt
¼ cup white vinegar
¼ cup water
¼ cup extra-virgin olive oil
fresh lemon juice squeezed to taste
In a large bowl, toss all ingredients together until combined. Cover and chill for 2 hours. Serve cold.