My revised recipe:
2 yellow summer squash
1 sweet red pepper
1 celery stalk
1 small garlic clove, grated fine (or pressed/minced)
3 tablespoons canola oil
2 tablespoons raw apple cider vinegar
1 tablespoon mayonnaise
1/2 teaspoon sugar
½ teaspoon "It's a Dilly" by McCormick, or just use dill weed
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon pepper
Shred summer squash and zucchini. Finely chop celery and thinly julienne red pepper. Place in a strainer over a bowl for about 10 minutes. Press down on mixture to release excess juice.
Combine all ingredients and stir. Cover and refrigerate before serving to allow flavors to blend. Serve with slotted spoon.