Lemony-Hot Summer Squash Salad

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 jalapeño or serrano pepper, finely minced
• Chopped cilantro, to taste
• Few tablespoons of Cotija or Queso Fresco cheese (optional — omit for vegan)

Instructions

1. 1Put olive oil, lemon juice, crushed garlic clove, and kosher salt into a jar and shake (or a bowl and whisk) until well mixed. Set aside.
2. 2Trim 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.
3. 3Pour dressing over vegetables. Toss and let stand for about 5–10 minutes, toss again, then sprinkle with the cheese if using.
4. 4Season with more salt if needed and freshly ground black pepper, and serve.