Arugula Greens With Squash And Pecorino

• 1 pound Baby Zucchini Squash, Yellow And Green
• 2-1/2 Tablespoons Extra Virgin Olive Oil
• 1-1/2 Tablespoon Fresh Lemon Juice
• 1 clove Garlic, Minced
• 1 pinch Sea Salt
• 1 pinch Black Pepper
• 8 ounces, weight Arugula Leaves
• 1/4 cups Thinly Sliced Almonds
• 6 ounces, weight Pecorino Cheese

1. Trim off the ends of the squash and peel off the outer skin layer. Using a mandolin or a vegetable peeler, shave off long ribbons of squash and set aside in a medium bowl.
2. In a small bowl whisk together the olive oil, lemon juice, garlic, salt and pepper.
3. Add the arugula and the almonds to the squash. Drizzle some of the dressing over the salad and gently toss with your hands. If you feel you need more dressing, drizzle lightly.
4. Place the tossed salad onto the plate and grate some pecorino over the top of it. Serve at once.
5. Recipe adapted from Eating Local.

zucchini, extra virgin, lemon juice, clove garlic, salt, black pepper, arugula, ubc, cheese

Taken from tastykitchen.com/recipes/salads/arugula-greens-with-squash-and-pecorino/ (may not work)