All it takes is a sharp vegetable peeler to transform a few favorite veggies into an inventive salad. To shave the asparagus into ribbons, place each spear flat on your work surface so you can pull the peeler evenly down its length.
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 tablespoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 pound large fresh asparagus
2 medium-size yellow squash
1/2 cup thinly sliced radishes
1/2 cup almond slivers, toasted
1/2 cup crumbled feta cheese
How to Make It
Whisk together first 6 ingredients in small bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.
Snap off and discard tough ends of asparagus. Cut squash and asparagus into thin, ribbon-like strips, using a vegetable peeler; place in a large bowl. Add radishes, vinaigrette, 1/4 cup almonds, and 1/4 cup feta; toss to combine. Season with salt and pepper; top with remaining 1/4 cup each almonds and feta. Serve immediately.