Ethereal squash ribbons plus a simple vinaigrette combine for a salad that takes the edge off soaring summer temperatures. Customize this no-cook side with a generous handful of your favorite herbs—we love the combination here, but sneaking in some cilantro or tarragon would add a flavorful twist. If you’re lucky enough to have leftovers, toss the squash mixture with some cooked whole wheat penne for a summery pasta supper.

Pam Lolley
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shave zucchini and yellow squash lengthwise into thin ribbons using a vegetable peeler; combine with loosely packed baby spinach and loosely packed torn fresh herbs (such as parsley, dill, basil, and mint) in a large bowl. Drizzle with white wine vinegar and extra-virgin olive oil. Sprinkle with kosher salt and pepper.

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Nutrition Facts

45 calories; fat 3g; protein 2g; carbohydrates 5g; fiber 2g; sugars 3g; sodium 177mg.
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