My husband and I guzzled this summer squash salad last night at dinner. We had a massive feast of vegetables and salmon (the boys picked at dinner, though did just fine all in all). Along with the salad, we grilled the salmon, eggplant, red peppers and broccoli. Fresh fruit for dessert –cherries, apricots and strawberries.
It was a lot of fun. Making it even better was the fact that my husband and I went grocery shopping together in the afternoon (love doing that with him) while the boys were over at Josh’s house running through the sprinkler.
2 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons basil, sliced into strips
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon celtic sea salt
¼ cup Marcona almonds, chopped
- In medium bowl, combine squash, zucchini, basil, olive oil, lemon juice and salt
- Toss ingredients together
- Allow to marinate for 20 minutes to 1 hour (time permitting, I have also served mine immediately and it was fine)
- Sprinkle with almonds
I had a great live interview today with Dr. Alvin Jones on WCBQ-AM 1340/WHNC-AM 890. He was just a total sweetheart. Said he was going to come over to my house and knock on the door for some cookies. A really great guy!
Listen to my interview with Dr. Alvin Jones.
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