I LOVE the early season yellow and green squashes which are the dainty version of the huge zucchinis that develop as summer progresses. 
These squash are delicious when used raw like in this kind of salad, however they require à-la-minute tossing with the dressing.
Summer Squash Salad with Pine Nut Vinaigrette
2 to 3 green zucchini
2 to 3 yellow summer squash
¼ cup toasted pine nuts
plus 2 tbsp for garnish
¼ cup olive oil
1 tbsp lemon juice
2 tsp finely chopped fresh mint
2 tsp liquid honey
½ tsp salt
Several grindings of black pepper
6 cups baby salad greens
1. To prepare zucchini and squash, cut off stem ends. Using a vegetable parer or mandoline slicing blade, very thinly cut lengthwise into long ribbons until there is a generous 4 cups. Avoid including seedy interior; discard that.
2. Coarsely crush ¼ cup pine nuts in a mortar and pestle or by briefly pulsing in the blender until just crushed, and not a nut butter. Stir olive oil with juice, mint, honey and seasonings until well combined. Stir in crushed pine nuts.
3. Line serving plates with greens. The squash waters-out quickly when dressed, so just before serving, toss squash strips with dressing. Pile squash overtop greens and sprinkle with reserved whole pine nuts. Serve immediately.
Serves 6 to 8
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