This salad is beautiful and crunchy. I like the zucchini and squash to sit in the dressing to soften a little and later add the greens but it can be combined all at once as described below. The macadamia nuts are decadent and a bit expensive so feel free to use another nut as a substitute but try something different like a hazelnut or pistachio.

Serves 6
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1½ pounds mixed zucchini and summer squash, thinly sliced (with a mandeloine)
2 cups baby arugula or micro-greens
3 tablespoons unsalted, roasted pumpkin seeds (pepitas)
⅓ cup unsalted, roasted macadamia nuts, coarsely chopped
Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce
in a large bowl; season with salt and pepper. Add zucchini and
squash, arugula or microgreens, and pumpkin seeds and toss to combine.
Serve salad topped with macadamia nuts.