Wednesday, September 4, 2013

Pretty Squash Ribbon Salad

Zucchini and yellow squash are veggies that I cook often, but I'm definitely guilty of slicing them into boring little pieces and cooking them the same old way time after time.  Never had I sliced them into pretty, thin ribbons as this recipes calls for.  It takes a wee bit of extra effort, but the resulting dish is fun and delicious.

A good vegetable peeler is key here.  Also, the thinner the zucchini/squash, the easier they are to slice.

For this healthy side, the squash ribbons are tossed with either baby spinach or fresh arugula, parsley, a squirt of vibrant lemon juice, and olive oil.  It's the perfect flavor-filled side dish to make while summer is winding down.  Plus, there's no cooking or heat involved!

Bon Appetit, my friends!

Squash Ribbon Salad
Adapted from:  Southern Living magazine, August 2013

1 pound zucchini
1 pound yellow squash
3 cups loosely packed baby spinach OR 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 the zucchini, yellow squash, baby spinach/arugula, parsley leaves, lemon juice, and olive oil in a large bowl.

Add salt and pepper to taste.


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1 comment:

Ribbons of yellow squash and green said...

I love making squash ribbons, such a great alternative to a bowl of pasta. I love the salty feta addition!