1 teaspoon pressed garlic
1 tablespoon minced shallot or green onion
Zest of 1 lemon
Juice of 3 lemons (1/2 cup total juice)
1/2 cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon honey
Few dashes hot sauce
2 10-inch zucchinis, chilled
2 10-inch yellow squash, chilled
1/3 cup blanched slivered almonds, toasted and cooled
1/3 cup diced fresh dill or 1 teaspoon dry dill or 1/3 cup fresh basil
(optional:) 2 oz crumbled feta
- Blend in a blender until smooth the garlic, shallot or green onion, zest and juice of lemons, salt, honey and hot sauce. Turn blender on low and slowly drizzle in oil until well blended. Set aside.
- Slice zucchini and squash into paper-thin slices. (Use a mandolin if you have one or use a veggie peeler.)
- Toss squash and zucchini slices with the almonds, dill or basil and feta in a bowl. Toss with as much vinaigrette as desired, reserving the rest of vinaigrette for future use. Serve immediately.