Zucchini Salad with Manchego & Almonds

A simply delicious way to use up extra summer squash – no cooking required!

Recipe:

1. In a large bowl, combine 1 large zucchini and 1/3 cup Manchego cheese sliced into matchsticks.
2. Add in 1 Tbs grainy mustard, juice of ½ Meyer lemon, ¼ cup chopped roasted salted almonds, a few handfuls of baby arugula, ¼ cup olive oil and 3 Tbs drained capers.
3. Toss well and season to taste with salt and fresh ground pepper.