Summer Squash Salad - cooking recipe

Ingredients

4 small zucchini (about 1 pound)
4 small crookneck yellow squash (about a pound)
2 lemons, juice of or 2 limes, juice of
2 shallots, finely chopped
salt & freshly ground black pepper
1/2 cup vegetable oil (I use olive oil)
2 tablespoons chopped fresh dill
fresh dill or other herbs, sprigs to garnish (optional)

Preparation

Trim ends off zucchini and yellow squash, and cut into narrow strips (julienne).
Whisk lemon or lime juice with shallots, salt, and pepper.
Whisk in oil and herbs.
Toss squash with dressing and serve, garnished with herb sprigs if desired.