Italian Summer Squash Salad
By Donna Grisham
3 small tomatoes, diced
2 collard leaves or a few basil leaves or parsley, chiffonade
1 small red onion, thinly sliced
1/3 C Kerry Gold Cheddar, shredded or Parmesan
2T Balsamic vinegar
2T runny honey
salt and pepper
Trim the ends of the zucchini then slice in half.
Using a sharp knife cut long thin match stick slices. Place all the zucchini into a medium bowl and sprinkle with about a 1/4 teaspoon of salt.
Massage the zucchini, working it to soften the edges. While doing so a fair amount of juice will release. Add the collard greens and tomatoes.
In a separate bowl add the onions and sprinkle with salt, massage to release the juices. Add the balsamic and honey. Allow to marinate until desired flavor is achieved. Then add to the zucchini.
Stir through the cheese and serve!