Description
This Summer Squash Ribbon Salad is a vibrant, refreshing dish packed with fresh vegetables and zesty flavors, making it the perfect choice for warm-weather meals.
Ingredients
Scale
- 2 cups summer squash, thinly sliced into ribbons
- 2 cups zucchini, thinly sliced into ribbons
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Wash all vegetables thoroughly.
- Trim the ends of the summer squash and zucchini. Use a mandoline or vegetable peeler to slice them into long ribbons.
- Halve the cherry tomatoes to release their juices.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine squash ribbons, zucchini strips, halved cherry tomatoes, and torn basil leaves.
- Drizzle with vinaigrette and gently toss to coat evenly.
- Serve immediately on a platter or individual plates.
Notes
- For added crunch and flavor, consider incorporating other seasonal vegetables such as bell peppers or cucumbers.
- This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 135
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg