Ingredients

Adjust Servings:

	Green Sauce #2
	1 cup plain Greek Yogurt
	½ cup extra-virgin Olive Oil
	½ cup Italian Parsley leaves
	½ cup Cilantro leaves
	¼ cup freshly squeezed Lemon Juice
	1 small Jalapeno Pepper , stem removed but not seeded
	2 tablespoons ground Cumin
	1 tablespoon ground Coriander
	1 clove Garlic , peeled
	1 teaspoon Kosher Salt
	8 ounces Summer Squash (zucchini or yellow squash), sliced as thinly as you can
	8 ounces Carrots , peeled and thinly shaved using a vegetable peeler or mandoline
	6 to 8 ounces cured meats or grilled Sausages of choice, cut into chunks
	¼ cup chopped Dill leaves
	1 tablespoon extra-virgin Olive Oil

Salumi or grilled sausage with summer squash, carrots, and green sauce #2 recipe

Name: Salumi or grilled sausage with summer squash, carrots, and green sauce #2 recipe
Yield: 6 Servings
Ingredients: Greek Yogurt: 1 cup plain; Olive Oil: ½ cup extra-virgin; Parsley: ½ cup Italian; Cilantro: ½ cup; Lemon Juice: ¼ cup freshly squeezed; Jalapeno Pepper: 1 small; Cumin: 2 tablespoons ground; Coriander: 1 tablespoon ground; Garlic: 1 clove; Kosher Salt: 1 teaspoon; Summer Squash: 8 ounces; Carrots: 8 ounces; Sausages: 6 to 8 ounces cured meats or grilled; Dill: ¼ cup chopped; Olive Oil: 1 tablespoon extra-virgin

Serves 6
Medium

Ingredients

Green Sauce #2
1 cup plain Greek Yogurt
½ cup extra-virgin Olive Oil
½ cup Italian Parsley
½ cup Cilantro
¼ cup freshly squeezed Lemon Juice
1 small Jalapeno Pepper
2 tablespoons ground Cumin
1 tablespoon ground Coriander
1 clove Garlic
1 teaspoon Kosher Salt
8 ounces Summer Squash
8 ounces Carrots
6 to 8 ounces cured meats or grilled Sausages
¼ cup chopped Dill
1 tablespoon extra-virgin Olive Oil

Directions

Green Sauce #2 elevates summer squash and carrots, which are two vegetables that will always benefit from a little fat.

Steps

1 Done	Make the Green Sauce Combine the yogurt, oil, parsley, cilantro, lemon juice, jalapeño, cumin, coriander, garlic, and salt in a blender and blend on high speed until smooth. Set aside or store in the fridge for up to 5 days.
2 Done	Dress and Serve In a large bowl, combine the squash, carrots, and ½ cup of the green sauce. Toss and let the mixture sit for a couple of minutes, until the squash softens slightly. Arrange the cured meats on a serving plate and scatter the salad around it. Spoon on some of the sauce, then top with the dill and oil.