Kale and Summer Squash Salad

Yields Serves 6


1 small yellow Straightneck squash, sliced very thin on a mandolin

1 small green zucchini, sliced very thin on a mandolin

1 bunch kale, washed and sliced into strips, with large ribs removed

¼ cup Marcona almonds, roughly chopped

½ cup grated Parmesan (with a microplane zester)

1 ½ Tbsp extra virgin olive oil

1 tsp Dijon mustard



  • In a large bowl, combine squash, kale, almonds, and Parmesan.
  • Season with salt and a few grinds of pepper.
  • Combine vinegar, mustard, and oil in a small bowl.
  • Whisk with a fork and dress salad.