- 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, freshly ground pepper
- 1 1/2 pounds mixed zucchini and summer squash, thinly sliced
- 2 cups baby sorrel leaves or other small greens
- 3 tablespoons unsalted, roasted pumpkin seeds (pepitas)
- 1/2 ounce Parmesan, finely grated
- 1/3 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, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.