![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
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']
![](http://tappecue.net/sessionImages/recipes/shaved-summer-squash-salad-365655.jpg)
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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License: CC BY-SA 3.0
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