Marinated Yellow Squash Salad

OK...I'll admit that this recipe is a little too healthy...a bit "raw food" for me. That said, it IS a body-friendly way to prepare the yellow squash that's so prevalent all summer long. I took it to work today as a mid-afternoon snack.


Marinated Yellow Squash Salad
Makes 4 servings.
From Martha Stewart's Everyday Food.


3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons olive oil
Coarse salt and ground pepper
2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise
1 to 2 teaspoons fresh thyme leaves

In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.