Summer Fresh Salad
3 Small zucchini (about 1 lb.)
3 Small yellow summer squash (about 1 lb.)
1 Large daikon radish (about 1/2 lb.)
20 Medium basil leaves, very thinly sliced
2 Tsp. chopped fresh oregano
6 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 Tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini full length into strips. When you get to the center of the zucchini, where the seeds are, flip and slice from the other side until you get to the center again. Discard the center. Slice the yellow squash using the same technique. Remove exterior peel of the daikon and shave into thin strips. Combine all strips in a bowl along with the basil and oregano.
In a separate bowl, mix together the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the dressing to lightly coat them and season to taster with additional salt and pepper.
Serving suggestions:
This light salad is delicious with grilled chicken, onion, and red bell pepper kebabs.