- 2 Zucchini, thinly Sliced
- 2 yellow summer squash, thinly sliced
- 1 tbsp. plus 1/4 tsp. Kosher salt
- 1 tsp. garlic, minced
- 1 shallot, finely sliced
- grated zest and juice of 3 lemons, or to taste
- 1/2 cup extra virgin olive oil
- 1/3 cups slivered or sliced almonds, toasted
- 1/3 cup chopped fresh dill.
Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer. In a large bowl, combine the garlic and shallot, sprinkle with the remaining ΒΌ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.