Summer Squash and Pea Salad

From the My Mexico City Kitchen cookbook - this cookbook is great because it leans heavily on fresh ingredients and the recipes are simple. This recipe calls for asparagus, but I you could se peas instead, so the recipe is tweaked here, but you could do it with either and it’ll be fantastic. 

You can add other things like onions, as seen in the photo as well.

Ingredients

5 young zucchini or yellow squash, or a mix, sliced into ribbons 1/8 in. thick 

1 pint or so of peas, sliced crosswise into 1/8-in. piece rounds

½ tsp kosher salt, plus more as needed

3 tbsp extra-virgin olive oil

 ¼ cup freshly squeezed lime juice

Preparation

Place the zucchini and/or squash in a colander, toss with the salt, and leave it in the sink to drain for 5 to 10 minutes. Don't leave it for much longer or the squash will get too limp.

In a large bowl, whisk together the oil and lime juice. Add the squash and then the pea slices and toss gently to coat. Taste and add more salt if needed.

Serve on individual salad plates or in shallow bowls.