Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

• 1/2 cup finely chopped toasted blanched almonds
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 2 Tbs. fresh lemon juice
• 1-1/2 Tbs. chopped capers
• 1 Tbs. minced shallots
• 1 tsp. minced garlic
• 1/4 tsp. kosher salt
• Flaky sea salt and freshly ground black pepper
• 1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise

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.