Raw squash salad with mint & basil

Looking for a refreshing, zingy summer salad? Look no further than this raw squash number. 

Many people don't realise you can eat squash raw, but it is almost better this way - so light, yet so flavoursome. 

This recipe takes the best of summer and mixes it all together in one bowl of glory. The addition of Gotham Greens basil really tops off the flavour, and rounds out the dish, while giving it an extra dose of Vitamin A in the process! 

Serves 1.


2 - 3 small different varieties of summer squash (if you can't find different versions, you can use the same squash - it just looks prettier with different varieties), washed and sliced finely into coins with a knife or on a mandolin

2 - 3 small radishes (also varied if you wish), washed and sliced finely

1/2 shallot, peeled and chopped finely

1/2 cup of Gotham Greens basil, roughly torn into small pieces

1/2 cup of mint, roughly torn

1 clove of garlic

1 teaspoon of brown rice syrup

4 tablespoons of fresh lemon juice (plus rind)

2 tablespoons of apple cider vinegar

1/2 teaspoon of horseradish

Extra virgin olive oil

Sea salt

Cracked pepper


Finely slice the squash, radishes and shallot and combine gently in a mixing bowl.

Prepare the vinaigrette by whisking together the garlic, vinegar, brown rice syrup, lemon juice, salt and pepper. While whisking, slowly pour in around 2 tablespoons of olive oil. 

Pour the vinaigrette over the squash mixture and toss gently with your hands to coat. Add in the basil, mint and horseradish and mix to combine. Serve topped with lemon zest and more salt and pepper. 


For more information about Gotham Greens, and their pesticide-free, sustainable growing methods, check out their website here.


Gluten-free | Vegan | Raw | Paleo