Do you have a vegetable garden? Did you plant zucchini? Sneaky, isn’t it? A vine here, a blossom there, and then, boom! You’re buried in it. Sure, the first few dishes of the season – say, sautéed with garlic, basil and garden tomatoes, or the blossoms, stuffed and fried – were divine. And the fritters, pickles, pancakes and quick bread were all fabulous. But by now, short of leaving a pile on a neighbor’s porch in the wee hours of the morning (who, me?), you’re probably at a loss as to what else you can do with them, and wondering if you want to. With this Shaved Zucchini Salad you have a no-fuss, original way to make these prolific little squashes taste new again. And better yet, there’s no cooking involved. To make the salad, choose smaller, younger squash – they’re sweeter and haven’t had time to develop seeds. A sharp carrot peeler is your tool of choice; you’ll want to “shave” long, paper-thin ribbons of zucchini and cheese for this dish. Freshly squeezed lemon juice and crisp toasted almonds add a bright tang and a great nutty crunch to the tender, garden-fresh squash. A scattering of baby arugula brings a peppery bite, and the Kerrygold Skellig Cheese adds a touch of richness with its slightly creamy, sweet-salt notes. Great as a salad, this combo could also take the addition of pasta or slivers of chicken to make it a meal. (Should you choose to do so, add extra lemon juice and splash of extra virgin olive oil to pull it all together. That, or stir in some olive-oil thinned pesto).
