Zucchini Salad with Manchego & Almonds

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

Ingredients

• 1 large zucchini, sliced into matchsticks
• 1/3 cup Manchego cheese, sliced into matchsticks
• 1 tbsp grainy mustard
• Juice of 1/2 Meyer lemon
• 1/4 cup chopped roasted salted almonds
• A few handfuls of baby arugula
• 1/4 cup olive oil
• 3 tbsp drained capers
• Salt and fresh ground pepper, to taste

Instructions

1. In a large bowl, mix zucchini and Manchego cheese.
2. Add grainy mustard, Meyer lemon juice, chopped roasted almonds, baby arugula, olive oil, and capers. Toss well to combine.
3. Season to taste with salt and fresh ground pepper.
4. Serve immediately.