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Shaved Summer Squash with Almond Salsa Verde

Adapted from Fine Cooking issue 117

Ingredients
1/2 c. finely chopped toasted blanched almonds
1/4 c. finely chopped fresh cilantro
1/4 c. finely chopped fresh flat-leaf parsley
1/4 c. extra-virgin olive oil
2 Tbs. fresh lemon juice
1-1/2 Tbs. chopped capers
1 Tbs. minced shallots
1 tsp. minced garlic
1/4 tsp. kosher salt
Flaky sea salt and freshly ground black pepper
1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise

Instructions
Combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt in a large salad bowl.

Use a mandolin or vegetable peeler to shave the squash and zucchini into thin ribbons.

Add squash to salad bowl and toss to coat. Salt and pepper to taste. Serve with a drizzle of extra virgin olive oil.

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