Veggie Ribbon Salad

This recipe is a delicious way to use zucchini and yellow squash this Spring/Summer season. It’s perfect topped with protein or served as a side dish!

Ingredients

  • Salad:
  • 1 small zucchini
  • 1 small yellow squash
  • 2 carrots
  • 2 handfuls arugula
  • Toppings: feta or sheep crumbled cheese and sliced almonds
  • Dressing:
  • 3 tbsp olive oil
  • 2 tsp apple cider or champagne vinegar
  • 1 tsp Dijon mustard
  • 1-2 tbsp snipped fresh basil
  • 1 garlic clove, minced
  • 1 tbsp water
  • 1/4 tsp each salt/pepper
  • Recipe

    Combine all dressing ingredients in a small bowl. Secure with a lid and shake or whisk until well emulsified. For the salad, slice the zucchini, squash, and carrots into thin ribbons using a mandolin or vegetable peeler. To a large bowl, combine the sliced veggies, arugula, and dressing. Toss to coat well. Plate and sprinkle cheese and almonds on top.

    Approximate Nutrition Information for 1 salad (makes 2): 292 calories, 22g fat, 12g carbs, 12g protein

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    This recipe is a delicious way to use zucchini and yellow squash this Spring/Summer season. It’s perfect topped with protein or served as a side dish!