This squash salad has been on rotation all summer! It was originally inspired by @alexandracooks and has been tweaked with my flavors throughout the summer. Everyone is always wondering what to do with all the summer squash and because of this recipe, we have had no problems using it up- my kids even gobble this up!

1.5 pounds of small squash- I like a blend of both yellow squash and zucchini
2 Tablespoons mint leaves, torn
1 Tablespoon lemon juice
2 T Olive Oil
1/4 teaspoon red pepper flake
Fresh ground pepper
Flaky salt
2 oz pecorino Romano cheese

Thinly slice the squash on a mandolin. Add mint, lemon juice, olive oil, red pepper flakes, a large pinch of flaky salt and freshly ground pepper. Toss together. Use a vegetable peeler to shave the pecorino cheese over top.