4 zucchini or summer squash, cut lengthwise into very thin slices
½ tsp salt
handful of fresh basil leaves, thinly sliced (or lots more of little ones!)
2 tsp extra virgin olive oil
juice of half a lemon
black pepper to taste
(optional – raw sweet corn, off the cobb)
Place sliced zucchini in colander set over bowl; sprinkle with ¼ tsp of the salt and toss to coat. Let stand 15 mins. Gently squeeze excess liquid from zucchini.
Transfer zucchini to a medium-sized bowl; add remaining ¼ tsp salt, corn, basil, oil, lemon, and pepper and toss to combine.
Total cost: $3.