Summer Squash and Red Rice Salad with Lemon and Dill - from DreamsofBhutan.com

Ingredients

• 3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin
• Salt to taste
• 1 garlic clove, crushed
• 5 tablespoons fresh lemon juice
• 2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
• 3 tablespoons chopped fresh dill
• 2 tablespoons lightly toasted pine nuts (15 grams)
• 1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
• 1/4 cup extra virgin olive oil
• Freshly ground pepper