Ingredients 5 or 6 small zucchini, about 1 pound – use both green and yellow squash 3-4 tablespoons extra virgin olive oil 2-3 tablespoons freshly squeezed lemon juice Large handful arugula leaves (optional) 1 ounce or more Cheese 3 tablespoons toasted, salted almonds, chopped Salt and freshly ground pepper Method Trim ends from zucchini Holding the zucchini in the palm of your hand, shave long, thin ribbons from the length of the squash into a shallow serving bowl. As you shave, rotate the squash until the seeded core is reached – discard the core Add arugula if using Drizzle zucchini and arugula with olive oil and lemon juice, sprinkle with salt and pepper and toss Holding the cheese with the narrow edge of the block facing up, shave thin ribbons from the cheese over the salad Scatter with almonds, serve and enjoy! Source: Kerrygold
