Squash and Tomato Salad

Name: Squash and Tomato Salad
Yield: 6
Ingredients: 4 medium-sized squash, cut into 1/2 cm thick slices; Salt; 1/2 cup finely chopped onion; 1 to 2 cloves of garlic, minced; 2 tablespoons fresh parsley or cilantro, minced; 3 tablespoons olive oil; 2 tablespoons lemon juice; Salt and black pepper; 2 large tomatoes, seeded and cut into cubes; 1 tablespoon green onions

1
4 medium-sized squash, cut into 1/2 cm thick slices
2
Salt
3
1/2 cup finely chopped onion
4
1 to 2 cloves of garlic, minced
5
2 tablespoons fresh parsley or cilantro, minced
6
3 tablespoons olive oil
7
2 tablespoons lemon juice
8
Salt and black pepper
9
2 large tomatoes, seeded and cut into cubes
10
1 tablespoon green onions

Ingredients

1
4 medium-sized squash, cut into 1/2 cm thick slices
2
Salt
3
1/2 cup finely chopped onion
4
1 to 2 cloves of garlic, minced
5
2 tablespoons fresh parsley or cilantro, minced
6
3 tablespoons olive oil
7
2 tablespoons lemon juice
8
Salt and black pepper
9
2 large tomatoes, seeded and cut into cubes
10
1 tablespoon green onions

Directions

1
Cook the squash in a little boiling water seasoned with salt for about 6 minutes, until it's cooked but still firm
2
Drain and let it cool down
3
Mix the squash with the onion, garlic, parsley or cilantro, olive oil, lemon juice, and season to taste with salt and black pepper
4
Refrigerate for at least 1 hour before serving
5
When serving, sprinkle with the tomatoes and green onions
6
Serve in 6 portions.