Ask any Chef, including Marcela Valladolid, and they'll tell you that the quality of your ingredients makes the dish. This couldn’t be truer when talking about vegetable-based meals, like the summer squash carpaccio. The unique aroma and flavor that seasonal produce offer is unmatched. Over the years, striving for year-round availability has caused our fresh produce to lose some of their natural allure.

Take cherry tomatoes or snap peas as an example. Those from a supermarket may serve their purpose, but they can’t match the flavor depth of home-grown crops. Valladolid notes that even her children can identify the difference, preferring vegetables from their own vegetable garden. Many children and adults alike often find vegetables less appealing due to the dulcet and texture deviations that result from mass production; flavors get watered down, and the essence of the vegetable is lost.

This summer squash carpaccio recipe highlights the natural beauty of fresh vegetables, creating a palette of flavors when prepared with produce straight from your garden or a local farmers market. That’s not to say that you can’t make this delightful dish with supermarket-sourced squash. However, Valladolid urges us to consider and support local, seasonal, and sustainable food sources. It’s not only eco-friendly, but more importantly, it also profoundly enhances the dining experience.

By taking freshly-picked summer squash dressed in olive oil, a pinch of salt and pepper, topped with a touch of lemon juice, Valladolid brings us a dish that is a festival of flavors. An extra sprinkle of magic is added in the form of sweet dates, refreshing mint, and Tajín-seasoned toasted pepitas. Whether you’re preparing it for a casual get-together or a refreshing lunch option, this squash carpaccio is bound to be a hit amongst all its consumers.

The summer part in the title refers to squash varieties harvested while they are immature, before the rind has hardened. In Valladolid's recipe, yellow squash is used, but any tender summer squash will also do. Unlike winter squash, summer squash seeds and skin carry a mildly sweet taste and a pleasant texture. You won't need to cook them to savor their crisp yet soft appeal. That's the beauty of using fresh, seasonal produce.

The following list provides the ingredients you will need for your very own summer squash carpaccio: 3 small yellow squash, ¾ teaspoon of kosher salt (divided),1/2 cup of extra-virgin olive oil, 1/4 cup of fresh lime juice, 1 tablespoon of minced shallot, 2 teaspoons of rice vinegar, 1 teaspoon of honey, 1/4 teaspoon of freshly ground black pepper, 1 teaspoon of canola oil, 1/4 cup of pepitas, 1/2 teaspoon of chile-lime salt (such as Tajín Clásico Seasoning),1/2 cup of finely chopped pitted dates, 1 tablespoon of finely chopped fresh mint, 1 tablespoon of chile oil (or to taste), and a pinch of flaky sea salt for garnish.

Slice the squash thinly, arrange them on a platter, and season with a sprinkle of kosher salt. Create a vinaigrette dressing with olive oil, lime juice, minced shallot, rice vinegar, and honey, seasoned with pepper and remaining salt. Toast the pepitas in canola oil until they're lightly toasted, and stir in the chile-lime salt. Drizzle the vinaigrette over the squash, and top it with the seasoned pepitas, chopped dates, and mint. Add a drizzle of chile oil and a sprinkle of flaky salt. Let it refrigerate for about an hour before serving.