Herb Green Bean and Summer Squash Salad

Adapted from a recipe by At My Kitchen Table

1 pound fresh green beans cleaned and trimmed
2 small yellow crookneck squash, sliced lengthwise, then cut in 1/8 inch half moons
1/2 cup thinly sliced sweet or red onion
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/2 cup walnuts

Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon fresh grated lemon zest
1/2 teaspoon sea salt
freshly ground black pepper

Directions:
Preheat oven to 350 degrees.

Bring a medium pot of salted water to a boil.  Add  green beans and blanch for 3-5 minutes.  Remove immediately with a handled colander and submerge in a bowl of ice water to stop cooking.

While beans flash cool, blanch crookneck squash for 20 seconds, no longer.  You want it to maintain a slight crunch.  Add to the green beans for cooling.  Drain veggies over the sink into a colander.

Line a baking sheet with parchment paper.  Roast 1/2 cup walnuts in oven for 8 minutes.  Remove and let cool.  Chop fine. 

Whisk together salad dressing ingredients.  Place drained vegetables and sliced red onions in a bowl.  Add chopped fresh herbs.

Toss with dressing, add chopped roasted walnuts and sprinkle with sea salt and freshly ground black pepper.