Summer Squash Ribbons With Thai Basil And Peanuts

• 2 medium yellow squash
• 2 tablespoons chopped scallions
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh-squeezed lime juice
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup thai basil chiffonade
• 1/4 cup dry roasted peanuts, left whole if small, chopped if very large

1. Cut the ends off the squash. Using a mandoline or vegetable peeler, slice it lengthwise into very thin ribbons. Place in a serving bowl.
2. In a separate bowl, whisk together the oil, lime juice, sugar, pepper and salt. Pour over the squash and let sit for five minutes.
3. Add the Thai basil and peanuts and stir very gently to combine. Serve at room temperature.

yellow squash, scallions, extra virgin olive oil, freshsqueezed lime juice, sugar, salt, freshly ground black pepper, thai basil chiffonade, peanuts

Taken from food52.com/recipes/5505-summer-squash-ribbons-with-thai-basil-and-peanuts (may not work)