2 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons basil, sliced into strips
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon celtic sea salt
¼ cup Marcona almonds, chopped
Preparation
In medium bowl, combine squash, zucchini, basil, olive oil, lemon juice and salt
Toss ingredients together
Allow to marinate for 20 minutes to 1 hour (time permitting, I have also served mine immediately and it was fine)
Sprinkle with almonds
Serve
