Smoked Trout And Veggie Salad

• 1 cup chopped flat-leaf parsley
• 7 tablespoons olive oil
• 2 tablespoons plus 1 tsp. fresh lemon juice, divided
• 1/2 teaspoon finely shredded lemon zest
• 1/4 teaspoon kosher salt, plus more to taste
• 3/4 pound cooked Yukon Gold potatoes, cut into 1/4-in.-thick slices
• 1/2 pound yellow crookneck squash, very thinly sliced
• 3 medium yellow tomatoes, cut into wedges
• Freshly ground black pepper
• 8 ounces smoked trout, broken into flakes

1. In a blender, whirl parsley, olive oil, 2 tbsp. lemon juice, zest, and 1/4 tsp. salt.
2. In separate bowls, gently toss potatoes and squash with some dressing, and tomato wedges with 1 tsp. lemon juice, adding salt and freshly ground black pepper to taste.
3. On 4 plates, evenly divide veggies and trout. Add more dressing to taste.

flatleaf, olive oil, lemon juice, lemon zest, kosher salt, potatoes, crookneck squash, yellow tomatoes, freshly ground black pepper, trout

Taken from www.myrecipes.com/recipe/smoked-trout-veggie-salad (may not work)