Summer Squash Ribbon Salad
I promise you will never hear “not squash again!” after trying this amazing salad! Colorful, fun, packed with vitamins and so easy to prepare.... When you find yourself on salad duty for an upcoming picnic or potluck, bring this impressive ribbon salad and watch how many times you're asked for the recipe!
Servings: 4
Ingredients
Dressing
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan or Romano cheese
- Kosher salt and freshly ground pepper as desired
Salad
- 2 medium zucchini ends cut off (about 1 pound)
- 2 medium yellow squash about 1 pound
- 1 cup cherry tomatoes halved
- 1 carrot shredded
- Additional grated cheese for garnish optional
- About 4 cups assorted baby salad greens
Instructions
- In a small bowl, whisk together all dressing ingredients.
- With a vegetable peeler, shave zucchini and yellow squash into long thin strips.
- Place strips into a medium bowl. Toss with cherry tomatoes, shredded carrots and desired amount of dressing.
- Place salad greens on a large serving plate. Arrange ribbon salad on plate; sprinkle with additional shaved fresh Parmesan or Romano cheese, if desired.
Notes
Dressing and salad may be made separately up to 3 days ahead. Keep refrigerated. Salad is best when dressed no more than 2 hours before serving. If shaved salads have got you hooked, try using other veggies that can peeled such as beets and asparagus.
