Shaved Summer Squash Salad

(recipe from Bon Appetit magazine)

3 Tbsp. whole almonds
1 lb. summer squash, a mix of green and yellow
2 1/2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 garlic clove, minced
Salt and pepper
Baby arugula
Pecorino, shaved (optional)

Roast the almonds and coarsely crush.

Trim the ends of the squash.  Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a small bowl, whisk together the oil, lemon juice, garlic, and salt to taste.  Pour dressing over squash; let stand for a few minutes, then add a few handfuls of arugula.  Shave a little Pecorino over the squash, if desired, and toss.  Season with salt and pepper to taste.  Garnish with the crushed almonds.