Summer Squash Salad

• 4 small green zucchini
• 4 small summer squash juice of
• 1 lemon and
• 1 lime
• 2 shallots, finely chopped
• 1/2 cup olive oil
• 2 tbs chopped fresh dill
• salt and pepper to taste
• fresh dill to garnish

Instructions

Trim ends from the squash and cut into 2" pieces. Slice skin from squash leaving about 1/8" flesh. (they should look like green and yellow matchsticks) discard or save for later the seeds and central core. Set aside. In a bowl, whisk lemon and lime juice with the shallots. Whisk in oil and fresh herbs. Toss with the squash, taste, and season with salt and pepper. Divide onto individual plates and garnish with fresh herb sprigs. Serves 6 as an appetizer or salad course.

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