Cumin-Scented Summer Squash Salad

• 1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice
• 3 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced or pureed
• 3/4 to 1 teaspoon cumin seeds, lightly toasted and ground
• Salt
• freshly ground pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons chopped cilantro

1. Steam the squash for three to five minutes until just tender.
2. Remove from the heat.
3. Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil.
4. Toss with the squash.
5. You can serve this warm, in which case add the cilantro and serve.
6. Alternately, refrigerate until shortly before serving.
7. Toss with the cilantro and serve.

zucchini, freshly squeezed lemon juice, garlic, cumin seeds, salt, freshly ground pepper, extra virgin olive oil, cilantro

Taken from cooking.nytimes.com/recipes/1013800 (may not work)