Lunch: No Cook Summer Squash Salad with Lemon and Herbs

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of No Cook Summer Squash Salad with Lemon and Herbs

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

3 medium-small summer squashes, preferably different colors of green, yellow and a mixture
2 teaspoons minced fresh chives
2 tablespoons extra-virgin olive oil
1 lemon
1 to 2 tablespoons chopped fresh tarragon or chervil or a mixture
Kosher salt and freshly ground black pepper
5 shaved slices Parmigiano-Reggiano (about 1 ounce)

Instructions

Thinly slice the squash lengthwise on a mandoline. As you slice, lay the slices on a large platter. Once you cover the plate, lightly sprinkle the squash with some chives and about 1 teaspoon olive oil.
Cut into the lemon about halfway so you can squeeze the juice but still grate off the zest. Finely grate about 1/4 teaspoon of the lemon zest and squeeze 4 or 5 drops of juice over the squash. Top with a sprinkling of tarragon, about 1 teaspoon. Keep it light because the flavor adds up as you layer the vegetables. Season evenly with salt and pepper. Repeat with the ingredients to make 4 or 5 layers of squash flavored with the herbs, lemon and olive oil. Finish with a nice drizzle of the olive oil and herbs.
Set aside to allow the squash to soften slightly, about 30 minutes. Lay the slices of cheese on top. Serve.

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