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.