Summer Squash Salad
At this time of the year, market stands are filled with summer squash of all shapes and sizes. Incorporating this refreshingly light vegetable into your meals doesn't have to be complicated; in fact, it can involve no preparation at all.
The squash in this salad is served raw, and simply shaved into ribbons using a vegetable peeler. Layer on top of your favourite summer vegetables, top with avocado and feta and you have the perfect light summer salad.
2 Heirloom tomatoes, sliced thinly
1/2 long yellow summer squash, shaved into ribbons
1/2 an avocado
Crumbling of good quality feta (omit if vegan)
Good quality extra virgin olive oil, for drizzling
Sea salt and pepper
Arrange tomatoes into layers on a plate and top with the squash ribbons.
Top with sliced avocado and crumbled feta and drizzle liberally with olive oil. Season with salt and pepper and serve immediately.