Stacked Summer Vegetable Salads

Prep 50 minutes
Chill 1 to 12 hours

3 medium yellow or green zucchini
Kosher salt
4 medium carrots
1/4 small red onion
1 cup torn leaf lettuce
3 Tbsp. lemon juice
1/4 cup EVOO
1 Tbsp. snipped fresh dill
Freshly ground black pepper

1. With a vegetable peeler or mandolin shave zucchini in thin strops. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips lengthwise and thinly slice onion.

2. Rinse zucchini and allow to drain in colander. TO assemble salad, in a 2-quart square dish layer once third each of the vegetables and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour our up to 12 hours before serving.

3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift to with a spatula. Makes 6 to 8 servings.

Each Serving: 117 cal, 9 g fat, 202 mg sodium, 8 g carb, 2 g fiber, 2 g pro.