Squash Ribbon Salad

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.

Yield:

Makes 4 servings

Recipe from


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

Preparation

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.

Note:

August 2013