Ingredients:

1 small yellow squash
1 small zucchini
1 small beet, julienned
½ cup loosely packed mint leaves, chiffonade
Juice of 1 lemon
3 Tbsp extra virgin olive oil
Salt and pepper

Wash vegetables, and peel beet. Using a knife or mandolin slice squash into thin chips. Place in a bowl and toss with mint, lemon juice, and olive oil. Season with salt and pepper. Place squash salad on a plate and top with beet.

Photo by Kelly West

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