Source: Andrea Bemis,


1/4 cup almonds, roughly chopped
1 1/2 lb. yellow summer squash, julienned (this can be done with a julienne peeler or mandoline. A sharp knife and a steady hand will work too!)
3 small scallions, minced-white and light green parts only
1/4 cup fresh mint, thinly sliced
1 teaspoon fresh oregano, diced
3 Tablespoons extra virgin olive oil
1 Tablespoon fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon crushed red pepper flakes
1/2 cup organic feta cheese crumbles
Fine sea salt and pepper to taste


Toast almonds in a medium-sized skillet over medium-high heat, tossing often until lightly browned and crisp. Remove from heat and set aside.
In a large bowl toss squash, scallions, mint, oregano, oil, and lemon juice. Season with crushed red pepper flakes, salt and pepper. Add feta and toasted almonds and toss gently until well combined.