I have a new favorite summer salad. The recipe came in the August issue of Bon Appetit, and just in time because we were overwhelmed by the number of zucchini we were getting.
And, despite our plants looking like they are close to death, we’re still getting zucchini. I picked five today. Those are in addition to the four already in G.’s refrigerator, and two in my refrigerator. It looks like we’ll be eating zucchini for quite a while yet.
Shaved Squash Salad with Sunflower Seeds
2 large summer squash (I used zucchini, but yellow squash would probably work too.)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 cup feta cheese
1/4 cup fresh basil, chopped
2 tablespoons salted, roasted sunflowers
Use a carrot peeler to shave the zucchini lengthwise into ribbons that look like wide pasta. Toss the zucchini with the lemon juice and olive oil. Season with salt and pepper. Top with feta, basil and sunflower seeds.