View source for Shaved Summer Squash with Almond Salsa Verde

{{RecipeSummary
|PrepTime=
|CookTime=
|Source=[http://www.finecooking.com/recipe/shaved-summer-squash-with-almond-salsa-verde Fine Cooking] ''Recommended by Dara Moskowitz-Grumdahl''
|Yield=6 servings
|Rating={{unrated}}
}}

=== Ingredients ===
* 1/2 cup finely chopped toasted blanched almonds
* 1/4 cup finely chopped fresh cilantro
* 1/4 cup finely chopped fresh flat-leaf parsley
* 1/4 cup extra-virgin olive oil
* 2 Tbs. fresh lemon juice
* 1-1/2 Tbs. chopped capers
* 1 Tbs. minced shallots
* 1 tsp. minced garlic
* 1/4 tsp. kosher salt
* Flaky sea salt and freshly ground black pepper
* 1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise

=== Preparation ===
In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.


[[Category:Zucchini]]