Lemony Squash Ribbons

From Real Simple Magazine June 2008. This is such a refreshing and light summer salad. If you find the lemon too strong just reduce the amount to your tastes.

• Ready In: 15 mins
• Serves: 4
• Yields: 4

Ingredients

• 3⁄4 lb  summer squash
• 3⁄4 lb zucchini
• 2  tablespoons extra virgin olive oil
• 1 -2  tablespoon lemon juice, fresh squeezed
• 3⁄4 cup parmesan cheese, shaved
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon pepper, freshly ground

Directions

1. Cut the squash and zucchini into long thin strips using a vegetable peeler (discard the seedy centers/cores) and place in a large bowl.
2. Add the oil, lemon juice, Parmesan, salt and pepper and toss gently to combine.
3. Serve immediately.