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Recipe Tags:

Food

Recipe Instructions:

Ingredients
2 pounds mixed zucchini and summer squash, unpeeled and very thinly sliced into rounds (about 6 cups packed)

1 cup loosely packed fresh flat-leaf parsley leaves and tender stems

4 scallions, sliced (½ cup)

3 tablespoons red wine vinegar

1 serrano chile, seeded and thinly sliced

2 teaspoons kosher salt, divided

½ cup roasted salted almonds, roughly chopped

¼ cup olive oil

½ teaspoon freshly ground black pepper

Directions
Toss together squash, parsley, scallions, vinegar, chile, and 1½ teaspoons of the salt in a large bowl. (Salad may be stored in refrigerator in an airtight container up to 1 day.)

Stir together almonds, oil, black pepper, and remaining ½ teaspoon salt in a bowl. Add to squash mixture; toss to combine. Serve at room temperature.