Summer Squash Salad
Makes 2 main-dish or 4 side-dish servings
1 pound mixed summer squash, use a mixture of colors
4 ounces feta cheese, crumbled (about 3⁄4 cup)
2 ounces pine nuts, toasted (about 1⁄2 cup)
8 large mint leaves, cut julienne
1⁄4 teaspoon chile flakes
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste Shave the squash into thin ribbons into a large bowl (using a vegetable peeler, knife or spiralizer to get ribbons). Add the feta, nuts, mint, chile, salt, and pepper. Dress the salad with the lemon juice and oil. Toss and serve.