Mexican Squash And Cucumber Salad With Herbs, Feta And Scallions

• 4 small very young Mexican Squash (about 1 pound or a little more), peeled, thinly sliced lengthwise and then cut in matchsticks size pieces
• 2 medium size Persian cucumbers, peeled, thinly sliced lengthwise and then cut in matchsticks size pieces
• 6 whole scallions, thinly sliced on bias
• 1 red chille pepper, thinly sliced lengthwise
• Zest of 1 large lemon + juice of 1/2 the lemon
• 2 tablespoons of each fresh herbs (dill, cilantro, lovage or celery leaves), finely chopped
• 3 tablespoons Pumpkin seeds (Pepitas), toasted in a dry skillet
• 2 tablespoons oil of your choice (I used Sunflower seed oil)
• About 1/2 to 3/4 cups Greek or French ships milk Feta, shredded on the large side of a box grater
• Kosher salt and freshly ground black pepper to taste

1. In a mixing bowl combine squash, cucumber, Jalapeno and lemon juice; let stand and marinate for about 20 to 30 minutes.
2. When ready to assemble, add scallions, herbs, lemon zest and Pepitas. Add oil, salt and pepper; mix well to combine all the ingredients. Transfer to a serving dish or individual plates and sprinkle with the shredded feta. Enjoy!

then, cucumbers, scallions, red chille pepper, lemon , fresh herbs, pumpkin seeds, oil, milk, salt

Taken from food52.com/recipes/22824-mexican-squash-and-cucumber-salad-with-herbs-feta-and-scallions (may not work)