Summer Vegetable Ribbon Salad Recipe

Summer Vegetable Ribbon Salad Recipe

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!

Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes



  • 1zucchini,ends cut off
  • 1yellow squash,ends cut off
  • 1bunchasparagus,tough ends removed
  • 2large carrots,peeled and ends cut off
  • ¼cupextra-virgin olive oil
  • 2tbsplemon juice
  • ½tspsalt
  • ¼tspfreshly ground black pepper
  • 2ozPecorino Romano,or Parmesan, for garnish


  1. Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”). Thinly slice the asparagus on a diagonal.

  2. 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.

  3. 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.

  4. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat.

  5. Garnish with the pecorino or parmesan shavings. Serve.

Recipe Notes

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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