Here's another nice yellow squash salad recipe!
Source: Everyday Food magazine, September 2007
3 T. fresh lemon juice (from 1 lemon)
3 T. olive oil
coarse sea salt and ground pepper
2 medium yellow squash (8 oz. each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise*
1-2 t. fresh thyme leaves
In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.
*Note - I substituted a red onion for the shallot (I haven't had any luck growing shallots!).