gimmesomeoven5.0
Summer Vegetable "Ribbon" Salad
All you need is a vegetable peeler to make this Summer Vegetable “Ribbon” Salad recipe, which is just as delicious as it is beautiful.
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●peeler
- ●saucepan
- ●bowl
📝 Preparation Steps
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.
zucchini (ends cut off)1large carrots (peeled and ends cut off)2
2
Fill a small saucepan with water, and bring a boil over high heat. Carefully add in the sliced asparagus, and boil for ⏱️ 1-2 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, and toss the asparagus with the zucchini, squash and carrots in a large bowl.
zucchini (ends cut off)1large carrots (peeled and ends cut off)2
3
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.
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