Shaved Summer Squash Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We make this salad when it's hot on the farm and we're in the mood for something refreshing. Jenna Clemens, Full Belly Farm, Guinda, CA Ingredients:
3 tablespoons whole almonds |
1 pound summer squash (a mix of green and yellow) |
2 1/2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
1 minced garlic clove |
kosher salt and freshly ground black pepper |
baby arugula |
Directions:
1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
2. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.
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