Shaved Summer Squash Salad

Shaved Summer Squash Salad


1 lb. summer squash, a mix of green and yellow
2 1/2 T. extra-virgin olive oil
2 T. fresh lemon juice
1 clove garlic, minced
Kosher salt, to taste
Baby arugula, to taste (a few handfuls)
Pecorino cheese, shaved, to taste
3 T. almond slivers, toasted
Freshly ground black pepper, to taste



Trim the ends off the squash.  Use a vegetable peeler to peel the squash lengthwise into long ribbons.  Transfer the ribbons to a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt, to taste.

Pour the dressing over the squash ribbons and toss to combine.  Let the squash sit for a couple of minutes to soften, then add the arugula and toss to combine.

Add the Pecorino, and salt and pepper to taste.  Garnish with the almonds.