2 medium zucchini

2 yellow squash

1 teaspoon fine sea salt, plus more to taste

Leaves from 1 or 2 large stems fresh basil

Leaves from 2 to 4 stems flat-leaf parsley

Leaves from 2 or 3 stems tarragon

About 15 chives

1 small garlic clove, peeled

1 anchovy

½ lemon

1 tablespoon red-wine vinegar

2 tablespoons extra-virgin olive oil

½ cup plain yogurt (whole-milk, low-fat or nonfat)

¼ cup raw pine nuts

Freshly ground black pepper, to taste

¼ cup shaved Parmigiano-Reggiano cheese


Trim ends of the zucchini and squash. Cut vegetables into very thin strips; you can use a julienne vegetable peeler or a serrated knife. Place strips into a colander set in the sink. Sprinkle with the teaspoon of salt and toss to distribute. Let vegetables sit for 15 minutes while you make sauce.

Coarsely chop the basil (reserving a few leaves for garnish), parsley, tarragon and chives, to taste; the garlic and anchovy; transfer them to a food processor or blender as you work. Squeeze in 2 tablespoons of juice from the lemon half (avoid seeds); process until finely chopped. Add the vinegar, oil, yogurt and pine nuts. Season lightly with the pepper. Puree until smooth, then taste and add salt and pepper as needed. Transfer three-quarters of dressing to a mixing bowl.

Gently squeeze moisture from squash. Pat dry with paper towels, then add squash to dressing in bowl. Toss gently to coat. Taste again and adjust seasoning as needed.

Divide among individual plates. Scatter some of the cheese over each portion, and garnish with a few basil leaves. Serve right away with avocado slices and fresh salsa.

Makes 4 to 6 servings.

— Recipe adapted by The Washington Post from "Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season," by Kimberley Hasselbrink (Ten Speed Press, 2014)