Michael Symon's Zucchini Crudo

Ingredients

Cooking Directions

Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.

In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Michael Symon.