Instructions

• Make the almond ricotta: Soak blanched almonds overnight in cool water or give them a quick soak for 30 minutes in hot water and strain the water just before using. Add almonds, yogurt, water, lemon juice, white vinegar, and salt to a high-speed blender and process until almost smooth but still slightly grainy. Adjust seasoning to taste and add more water if needed for desired texture. Refrigerate until ready to use. Optional: Add nutritional yeast for a deeper flavor.
• Toast the walnuts: In a skillet over medium heat, toast walnuts for 2 to 5 minutes, stirring occasionally until aromatic (being careful not to burn them), and set aside.
• Make the dressing: In a large mixing bowl, combine 2 tablespoons of the olive oil, white balsamic vinegar, pepper flakes, garlic, maple syrup, salt, and pepper, and stir to combine. Lightly pound or smack mint leaves with a mortar or the back of a spoon to release oils and add them to the dressing.
• Make the summer squash: Heat 2 tablespoons of olive oil in a large skillet (cast-iron preferred) over medium-high heat. Add squash, flat side down, in a single layer. Cook for 5 minutes or until golden brown, moving around as needed to avoid sticking and to cook evenly. Reduce heat and cover; cook until tender, 10 to 15 minutes. Transfer squash to a cutting board and allow to cool for a few minutes before slicing into 2- to 3-inch pieces.
• Add squash to the dressing and toss until evenly coated. Remove mint sprigs and set aside. Allow squash to marinate for 10 minutes, tossing occasionally. Add lemon zest to the almond ricotta and spread over a serving plate. Layer the squash over the ricotta and top with toasted walnuts, mint leaves, torn basil, and a squeeze of extra lemon juice. Drizzle with olive oil and salt and enjoy! Optional: Serve with toast, polenta, or pasta.