Moroccan Zucchini, Grape, and Bell Pepper Salad Recipe

• 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 medium lemons)
• 1 preserved lemon, rind only, finely chopped (about 5 teaspoons)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 medium garlic clove, finely chopped
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1 pound yellow squash (about 3 to 4 medium squash), medium dice
• 1 pound zucchini (about 3 to 4 medium zucchinis), medium dice
• 1 medium red bell pepper, cored, seeded, and medium dice
• 8 ounces seedless green grapes (about 1 1/2 cups), halved
• 1/4 cup toasted pine nuts
• 1 tablespoon finely chopped fresh mint leaves
• Kosher salt

1. Place all of the ingredients except the oil in a large bowl and whisk to combine.
2. While whisking constantly, add the oil in a slow, steady stream until its fully incorporated.
3. Add all of the measured ingredients to the bowl with the dressing and toss until evenly coated.
4. Let the salad sit at room temperature until the flavors meld, about 15 minutes.
5. Toss again, taste, and season with salt as needed.

freshly squeezed lemon juice, only, ground cumin, paprika, garlic, kosher salt, cayenne pepper, olive oil, yellow squash, zucchini, red bell pepper, green grapes, nuts, mint leaves, kosher salt

Taken from www.chowhound.com/recipes/moroccan-zucchini-grape-and-bell-pepper-salad-30352 (may not work)