Summer Vegetable Ribbon Salad Recipe

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.