Ingredients
1 teaspoon finely grated lemon zest
3 tablespoon fresh lemon juice
3 tablespoons olive oil
1 Tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Salt and freshly ground black pepper
1½ pounds mixed zucchini and summer squash, thinly sliced
2 cups baby sorrel leaves or other small greens
3 tablespoons unsalted, roasted pumpkin seeds
½ ounce parmesan, finely grated
⅓ cup unsalted, roasted macadamia nuts, coarsely chopped
Instructions
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Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper.
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Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine.
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Serve salad topped with parmesan, macadamia nuts, and more pepper.
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**Recipe via bonappetit.com.
