Moroccan Squash and Bell Pepper Salad

For the dressing:
Put lemon juice, lemon zest, cumin, paprika, garlic, salt, cayenne and olive oil in a small screw-top jar. Shake well. Add olive oil and shake again. Taste for seasoning. Set aside. Can be made ahead of time and refrigerated up to 3 days. Bring to room temperature before using.

To make your salad, combine squash, bell pepper and mint in a large bowl. Add dressing (you may not need all of the recipe) and toss until evenly coated. Salad can sit at room temperature for a few minutes to soak up the flavors. Taste for seasoning and serve.