![Summer Squash Carpaccio](https://cdn.statically.io/img/www.foodandwine.com/thmb/dAWJKUtADGiGaEmMsjHt5HJv1dQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fwcooks_squash-carpaccio-ft-recipe2019059_1-8ed1246ff99648e6b5cb985012a09b79.jpg)
Ingredients
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3 small yellow squash
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3/4 teaspoon kosher salt, divided
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1/2 cup extra-virgin olive oil
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1/4 cup fresh lime juice (from 2 limes)
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1 tablespoon minced shallot
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2 teaspoons rice vinegar
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1 teaspoon honey
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1/4 teaspoon freshly ground black pepper
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1 teaspoon canola oil
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1/4 cup pepitas
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1/2 teaspoon chile-lime salt (such as Tajín Clásico Seasoning)
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1/2 cup finely chopped pitted dates
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1 tablespoon finely chopped fresh mint
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1 tablespoon chile oil, or to taste
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Pinch of flaky sea salt
Directions
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Using a mandoline or sharp knife, thinly slice squash into 1/16-inch-thick rounds. Arrange on a platter and sprinkle with 1/4 teaspoon kosher salt.
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Whisk together olive oil, lime juice, shallot, vinegar, and honey in a small bowl until combined. Season with pepper and remaining 1/2 teaspoon kosher salt.
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Heat canola oil in a small skillet over medium. Add pepitas, and cook, stirring occasionally, until lightly toasted, about 3 minutes. Stir in chile-lime salt.
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Drizzle 1/3 cup vinaigrette on squash. (Save remaining dressing for another use.) Top squash with pepitas, dates, and mint. Drizzle with chile oil. Sprinkle with a pinchof flaky salt. Refrigerate for about 1 hour before serving.