Description
Fresh and vibrant Summer Vegetable Ribbon Salad made with zucchini, squash, carrots, and asparagus tossed in a light lemon dressing.
Ingredients
Scale
- 1 zucchini, ends trimmed
- 1 yellow squash, ends trimmed
- 1 small bunch asparagus, trimmed
- 2 large carrots, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces shaved Pecorino Romano or Parmesan cheese
Instructions
- Peel zucchini, squash, and carrots into ribbons
- Slice asparagus diagonally
- Boil asparagus for 1-2 minutes until bright green
- Transfer asparagus to ice water and drain
- Combine all vegetables in a large bowl
- Whisk olive oil, lemon juice, salt, and pepper
- Drizzle dressing over vegetables and toss gently
- Top with shaved cheese and serve immediately
Notes
- Use fresh seasonal vegetables for best flavor
- Do not overcook asparagus to keep texture crisp
- Serve immediately for best results
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5
- Sodium: 320
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 6
- Cholesterol: 15