When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.
In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.
Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.
nutrition information (per serving):
16, Fat Calories
140, Saturated Fat
4, Monounsaturated Fat
7, Polyunsaturated Fat
Photo: Scott Phillips