When it’s hot outside, lemon is refreshing, and spicy foods actually help your body cool down (that’s why they’re so popular in hot climates like Mexico). Give this salad a try!

Ingredients

Dressing

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 crushed garlic clove
Kosher salt
freshly ground black pepper

Salad
1 pound summer squash (a mix of green and yellow)
1 fresh jalapeno or serrano pepper, finely minced
Chopped cilantro, to taste
Few tablespoons of Cotija or Queso Fresco cheese (optional, omit for vegan version)

Preparation

Put olive oil, lemon juice, crushed garlic clove, and kosher salt (to taste) into a jar and shake it (or a bowl and whisk it) until well mixed. Set aside.

Trim the ends off summer squash. Using a vegetable peeler or mandoline, thinly slice the squash lengthwise into strips and transfer to your serving bowl. Top with minced pepper.

Pour dressing over vegetables. Toss, and let stand for about 5-10 minutes, toss again, then sprinkle with the cheese if using. Season with more salt if needed, and freshly ground black pepper, and serve.

Note: This is also extra-tasty over a bed of peppery arugula … delicious!