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.