courtesy of Jenna Clemens, Full Belly Farm, Guinda, CA

This is similar to a recipe we featured a few weeks back for shaved asparagus. Same concept, and feel free to include some asparagus too! It is so refreshing to have a fresh, raw salad!

Always use a good quality olive oil and salt. It will make a huge difference! Kosher salt is a good option.

Ingredients
3 tablespoons whole almonds
1 pound summer squash (a mix of green and yellow) Semi peel it, but leave a little of the skin on for color
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Spinach, or arugula, washed

Method

1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
2. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.