Summer Vegetable “Ribbon” Salad
- Yield 2
- Prep 10 minutes
- Cook 5 minutes
- Total 15 minutes
Summer Vegetable “Ribbon” Salad is a salad recipe on Avoteb. The yield on the card is 2. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 zucchini, ends cut off
- 1 yellow squash, ends cut off
- 1 small bunch asparagus, tough ends removed
- 2 large carrots, peeled and ends cut off
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 ounces shaved Pecorino Romano or Parmesan, for garnishUsing a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”).
Method
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 a hot burner. 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 pour off the water, and 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. Whisk to combine and drizzle over the vegetables. Turn to coat. Finish with the pecorino or parmesan shavings. Plate
