Photo: Jennifer Davick; Styling: Buffy Hargett
No cooking is needed for Squash Ribbon Salad. For this simple veggie side dish, just toss squash with ingredients and serve.
Makes 4 servings
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1 pound zucchini
1 pound yellow squash
3 cups loosely packed arugula
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
Salt and pepper to taste
Cut zucchini and yellow squash lengthwise into thin, ribbon-like strips using a vegetable peeler. Toss together zucchini, squash, arugula, parsley leaves, lemon juice, and olive oil. Add salt and pepper to taste.