For the paleo dieter, this is really a great side dish (or sandwich filling or meat topper – as I’m using it here), because it contains both almonds and olive oil, which offer up protein and heart healthy fats. When I make it, I omit the dill, because I’m not a dill fan, but I’m writing the original recipe, so it will be included. I also like to serve mine over a ground pork patty; I find it to be a delicious combination.

To make your pork patties, take 1lb ground pork (or any ground meat) and divide into 1/3s. Roll each third into a ball and pat down to form a patty. Season each side with salt and pepper and cook in a large skillet over med-high heat for 4 minutes per side. 

Michael Symon’s Zucchini Crudo – From “Live to Cook”


2 zucchini (about 3/4 lb), thinkly sliced

2 yellow summer squash (about 1 1/2 lb), thinly sliced

1 tbsp plus 1/4 tap kosher salt

1 tsp minced garlic

1 shallot, finely sliced

grated zest and juice of 3 lemons, or to taste

1/2 c extra virgin olive oil

1/3 c slivered or sliced almonds, toasted

1/3 c chopped fresh dill

Combine the zucchini and yellow squash in a colander in the sink and sprinkle with 1 tbsp salt. Toss to coat, and set aside for 10 to 15 minutes, no longer. In a large bowl, combine the garlic and shallot, sprinkle with the remaining 1/4 tsp of salt and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). 

Add the zucchini and squash to the dressing, toss and serve as a side or over your pork patties.