Kale and Summer Squash SaladYields 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.