Ingredients
- 2 small yellow summer squash, thinly sliced
- 1 small zucchini, thinly sliced
- 2 tablespoons basil, sliced into strips
- 2 tablespoons Extravagonzo Roasted Garlic Culinary Oill
- 1 tablespoon lemon juice
- ¼ teaspoon Scorpion Chili Pepper Sea Salt
- ¼ cup Marcona almonds, chopped
Instructions
- In medium bowl, combine squash, zucchini, basil, Extravagonzo Roasted Garlic Culinary Oil, lemon juice and Scorpion Chili Pepper Sea Salt
- Toss ingredients together
- Allow to marinate for 20 minutes to 1 hour (time permitting, I have also served mine immediately and it was fine)
- Sprinkle with almonds
- Serve
