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(Keto-friendly)
Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of salt over it. Toss to coat, and set aside for 10-15 minutes, no longer.
In a large bowl, combine the garlic and shallot. Whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream. Add the almonds and dill/basil. Taste for seasoning and acidity (should be nicely acidic). Add the zucchini and the squash to the dressing, toss and serve immediately.
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