1 large Zucchini
1 large Yellow Squash
1/4 cup Lemon Juice
2 tablespoons Olive Oil
1/2 teaspoon Kosher Salt
1/8 teaspoon ground Black Pepper
2 tablespoons fresh Mint, roughly chopped
1 tablespoon fresh Chives, minced
1/2 cup Feta, crumbled
1/4 Pumpkin Seeds, toasted
Using a vegetable peeler, slice ribbons lengthwise down the zucchini and yellow squash. Place ribbons in a large bowl. Whisk together the lemon juice, olive oil, salt, black pepper, mint and chives. Toss the dressing with the squash ribbons. Top with crumbled feta and toasted pumpkin seeds.
Photographed by Alli Shepherd.