|1||pint sunburst squash|
|1 1/4 tsp||EVOO|
Serves 2 people
Begin by shaving your zucchini on a mandolin into quarter-inch-thick pieces. Add zucchini, 1 tsp of salt and 2 tbsp of pesto to a bowl and gently toss. Allow to marinate for at least 20 minutes, making the zucchini plyable.
While the zucchini is marinating, cut your sunburst squash in half (if larger than 1 inch in diameter, cut into quarters). Toss with 1/4 tsp of salt. Preheat a skillet over medium heat, add 1/2 tsp of EVOO and place squash cut side down in the skillet. Sear for about 1 minute, removing squash with only the one side cooked. Marinate with the juice from 1 lime.
Slice the apple into 1/3-inch slices and add to marinating sunburst squash, tossing gently.
Cut tomato into quarters, removing the core. Cut each quarter into four pieces again and marinate with 1/4 tsp of salt and 1 tbsp of pesto.
Cut the bottom core of both little gems, allowing the leaves to separate but remain whole. Dress with 1/4 tsp of salt, the juice from one lime and 3/4 tsp of EVOO.
Arrange lettuce on the bottom of a plate. Curl zucchini strips into circles and place randomly on top of and around the lettuce. Scatter the marinated sunburst squash, apples and tomatoes in the open spaces on the plate. Finish the plate with basil leaves.