2 small summer squash
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground black pepper
2 tablespoons Parsley, chopped
Trim the ends off summer squash and carrots. Using a vegetable peeler, thinly slice the squash and carrots lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice and minced garlic. Pour dressing over squash and carrot mixture. Let stand for a few minutes and season with sea salt and freshly ground black pepper. Garnish with chopped parsley.