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Shaved Summer Squash Salad

['3 tablespoons whole almonds', '1 pound summer squash (a mix of green and yellow)', '2 1/2 tablespoons extra-virgin olive oil', '2 tablespoons fresh lemon juice', '1 minced garlic clove', 'Kosher salt and freshly ground black pepper', 'Baby arugula']

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.
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.

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