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



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