Cumin-scented summer squash salad [Photo/The New York Times]

1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice

3 tablespoons freshly squeezed lemon juice

1 garlic clove, minced or puréed

3/4 to 1 teaspoon cumin seeds, lightly toasted and ground

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

2 tablespoons chopped cilantro

1. Steam the squash for three to five minutes until just tender. Remove from the heat.

2. Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.

Yield: Serves four.

Advance preparation: This will keep for a day or two in the refrigerator, but the colors and flavors will be less vivid.

Nutritional information per serving: 144 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 10 grams monounsaturated fat; 0 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 10 milligrams sodium (does not include salt to taste), 2 grams protein

The New York Times