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Squash Ribbon Salad

Photo: Jennifer Davick; Styling: Buffy Hargett
Yield Makes 4 servings
No cooking is needed for Squash Ribbon Salad. For this simple veggie side dish, just toss squash with ingredients and serve.

Ingredients

  • 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

How to Make It

  1. 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.