Zucchini Salad Recipe - Recipezazz.com

Ingredients

• 3 tablespoons oil (original recipe called for olive oil but we used safflower oil)
• 1 tablespoon dried shallot flakes (or 2 tablespoons fresh shallot, minced)
• 2 tablespoons capers
• caper brine (original recipe called for a few teaspoons but I only had about 1/4 teaspoon in my jar)
• 1 lemon, juiced and zested
• 1 garlic clove, minced
• salt
• pepper
• 18 to 20 ounces squash (3 zucchini or summer squash or use both -- we only used zucchini -- you should have about 18 -20 ounces of the squash)
• 1/3 cup Pecorino-Romano cheese (or Parmesan, shaved)
• 1/4 cup oregano (fresh, or basil, torn or chopped)
• 1/4 cup parsley, chopped
• 1/3 cup almond nuts (roasted and silvered, we used them as they came out of the bag)