Inspired by Chef Michael Symon’s Zucchini Crudo (in Simplicious, page 8), my version uses summer squash (or yellow zucchini) and cucumber as a base. Very simple to make and very delicious!
2 yellow squash, thinly sliced
1 small cucumber, thinly sliced
1 avocado, peeled & sliced
1 small tomato, diced
1 garlic clove, minced
Juice of ½ lime
2 tbsp olive oil
1 tsp kosher salt
Black sea salt
Place the squash in a bowl, season with kosher salt, mix well and let set for 5 minutes. This will draw out some of the liquid, giving the squash a crunchier texture. Rinse and drain the squash well to remove the excess salt. Combine the squash and cucumber in the bowl. Set aside. Make a quick dressing by combining the lime juice, and garlic. Toss the squash and cucumber in the dressing. Plate the veggies the top with the avocado, tomato and a sprinkling of black sea salt. You can also add any fresh herbs you like.
