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.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!