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Shaved Summer Squash with Almonds and Lemon

The almonds add a complex, crunchy richness to this very light salad. 

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4 medium summer squash
1/2 cup almonds, toasted
1 bunch parsley
1 lemon, zest and juice
1/2 cup olive oil
1/2 tsp salt (less if your almonds are salted)


  1. Shave the summer squash into think planks with a mandolin or sharp knife.
  2. Toast the almonds until fragrant.
  3. Transfer the nuts to a zipper bag and bash with the back of a frying pan until roughly crushed.
  4. Roughly chop the parsley and combine with the almonds, lemon zest, juice, olive oil, and salt. 
  5. Dress the summer squash with another glug of olive oil and pinch of salt. 
  6. Transfer to a serving platter and spoon the parsley almond relish all over the top and serve.