Shaved Squash Ribbon Salad

Serves 4 · 20 min prep

Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 3 Tbsp fresh lemon juice
• 3 Tbsp extra-virgin olive oil
• 1 tsp honey
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup toasted pine nuts
• 1/3 cup crumbled feta cheese
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup red grapes

Instructions

1. 1Wash the summer squash and zucchini thoroughly under cool water and pat dry. Using a vegetable peeler or mandoline, shave long, thin ribbons from the squash, rotating as you go and stopping when you reach the seedy core.
2. 2Place the squash ribbons in a large mixing bowl. Halve the red grapes and add them to the bowl for bright bursts of sweetness.
3. 3In a small bowl, whisk together the lemon juice, olive oil, and honey until the dressing looks glossy and slightly thickened. Season the dressing with salt and pepper, tasting and adjusting until it is bright and balanced.
4. 4Pour the dressing over the squash ribbons and grapes. Using clean hands or tongs, gently toss so every ribbon is lightly coated without breaking the delicate strands.
5. 5Stack the mint and basil leaves, roll them tightly, and slice into thin ribbons. Scatter the herb ribbons over the dressed squash.
6. 6Add the toasted pine nuts and crumbled feta. Toss once more very gently so the cheese stays in distinct crumbles and the nuts stay crunchy.
7. 7Let the salad sit at room temperature for 5 minutes so the squash softens slightly and absorbs the citrus dressing.
8. 8Taste and finish with an extra grind of black pepper if desired. Divide among plates or pack into lunch containers, keeping any extra dressing on the side for meal-prep days.