Ingredients
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
- 1½ pounds mixed zucchini and summer squash, thinly sliced
- 2 cups baby sorrel leaves or other small greens
- 3 tablespoons unsalted, roasted pumpkin seeds (pepitas)
- ½ ounce Parmesan, finely grated
- ⅓ cup unsalted, roasted macadamia nuts, coarsely chopped
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