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
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.