Squash & Carrot Ribbon Salad

Squash & Carrot Ribbon Salad

With a veggie peeler, you can turn your favorite veggies into beautiful ribbons! Toss them together in this light dressing with some almonds for crunch, and you’ve got a fresh and easy salad. No cooking needed!

Ingredients

Dressing
  • 2 tsp grainy mustard
  • 1 lemon juiced
  • 1 Tbsp olive oil
  • pepper, to taste
  • salt, to taste
  • Salad
  • 3 Tbsp almond slivers
  • 2 carrots peeled into ribbons
  • 1/4 cup parmesan cheese
  • 1 yellow squash peeled into ribbons
  • 1 zucchini peeled into ribbons
  • Procedure

  • Use a peeler or mandolin to shave veggies into ribbons. (It helps to cut one side of your zucchini, squash, or carrot, so there is a flat surface to press against the cutting board while shaving into ribbons.)
  • Whisk together dressing in a large mixing bowl.
  • Add veggie ribbons, parmesan cheese, and almond slivers. Toss to coat.
  • Serve, store up to 3 days.
  • Yields ~2 cups
  • 9 g total carbs | 3g fiber | 6g net carbs
  • Nutritional Info

    Serving: 1/2 cup
    4 servings
    Calories: 150

    • 9g Carbs

    • 11g Fat

    • 6g Protein

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