Summer Squash Salad
Ingredients
- 1/4 cup canned mild Hatch green chiles (from a 4-ounce can)
- 1/4 cup fresh lime juice
- 3 tablespoons agave
- 1/2 teaspoon ground cumin
- 1/2 cup canola oil
- Kosher salt and freshly ground black pepper
- 3 large yellow squash, cut into ribbons (about 5 1/2 cups) (see Cook’s Note)
- 1/4 cup coarsely chopped cilantro
- 1/4 cup toasted pumpkin seeds
- 1/2 cup crumbled Cotija
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