Summer Squash #1

Summer Squash Spaghetti with Creamy Lime-Chive Dressing
adapted from Vegetable Harvest

1 lb small fresh summer squash, rinsed, dried, and trimmed at both ends
1 tsp fine sea salt
1/4 cup Creamy Lime-Chive Dressing

1. Using the julienne blade of a mandoline, slice the summer squash into long julienne strips. Transfer the summer squash to a colander set over a mixing bowl. Toss the summer squash with the salt. Set aside for 15 minutes at room temperature.
2. Gently squeeze the summer squash to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the summer squash. Serve

Creamy Lime-Chive Dressing

2 Tbsp freshly squeezed lime juice
1/2 tsp fine sea salt
1/2 cup half and half
1/2 cup milk
1/3 cup minced chives

In a small jar, combine the lime juice and salt. Cover and shake to dissolve the salt. Add the milk, half & half and chives. Shake to blend. Store, refrigerated for upt to one week. Shake to blend again before using.