Summer Squash Salad

1 pound zucchini or yellow summer squash (or a mixture)
1/2 cup loosely packed mint leaves
1 lemon
2 tablespoons extra-virgin olive oil
2 tablespoons honey

Wash squash, slice thinly and place in a bowl. Finely chop mint and toss with squash. Cut lemon in half and squeeze juice into a small bowl. Grate lemon zest onto squash. Add oil and honey to bowl with lemon juice. Whisk until well blended and pour over squash; toss. Let stand 10 to 15 minutes at room temperature to let flavors blend and squash soften.

Makes 4 servings.

Approximate values per serving: 115 calories, 7 g fat, 0 cholesterol, 2 g protein, 14 g carbohydrates, 2 g fiber, 7 mg sodium, 55 percent calories from fat.

Summer Squash Salad