Adapted from Fine Cooking issue 117
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
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.