Shaved Summer Squash Salad
A light and refreshing salad featuring ribbons of summer squash tossed with arugula, toasted almonds, and a bright lemon-garlic dressing. Perfect for warm summer days.
4 servings
15 min
Ingredients
- •3 tablespoons whole almonds
- •1 pound summer squash (a mix of green and yellow)
- •2½ tablespoons extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 clove garlic
- •to taste Kosher salt and freshly ground black pepper
- •2 cups Baby arugula
Cooking Instructions
- 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.
10 min
- 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.
5 min
