How To Make Summer Vegetable Ribbon Salad
Made with thinly sliced vegetables, tossed in olive oil and lemon juice, the secret to this gorgeous ribbon salad recipe is right at your fingertips!
Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”). Thinly slice the asparagus on a diagonal.
Fill a small saucepan with water, and bring a boil over high heat. Carefully add in the sliced asparagus, and boil for about 1 to 2 minutes, until the asparagus turns bright green.
Using a slotted spoon, remove the asparagus and immediately place in a bowl of ice water to stop the cooking process. Let sit for a minute, then drain the water. Toss the asparagus with the zucchini, squash, and carrots in a large bowl.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat.
Garnish with the pecorino or parmesan shavings. Serve.
Make sure that the vegetables are nice and dry before trying to shave them.
- Calories: 338.33kcal
- Fat: 23.68g
- Saturated Fat: 5.86g
- Monounsaturated Fat: 14.64g
- Polyunsaturated Fat: 2.22g
- Carbohydrates: 26.04g
- Fiber: 5.82g
- Sugar: 5.72g
- Protein: 10.11g
- Cholesterol: 19.66mg
- Sodium: 703.08mg
- Calcium: 294.80mg
- Potassium: 1004.69mg
- Iron: 3.28mg
- Vitamin A: 480.08µg
- Vitamin C: 38.49mg
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