instructions Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.
ingredients 1 teaspoon minced garlic 1 shallot (finely sliced) 3 lemons (juice and zest) 1/2 cup extra-virgin olive oil 1/3 cup slivered or sliced almonds (toasted) 1/3 cup fresh dill (chopped) 1/4 teaspoon kosher salt
instructions In a large bowl, combine the garlic and shallot, sprinkle with the remaining 1/4 teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.