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Shaved Squash-Ribbon Salad With Herbs

Shaved Squash-Ribbon Salad With Herbs

Yield

Serves 6 (serving size: about 1 cup)

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.

Ingredients

  • 3/4 pound zucchini
  • 3/4 pound yellow squash
  • 3 cups loosely packed baby spinach
  • 1 cup loosely packed torn fresh herbs (such as parsley, dill, basil, and mint)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Nutritional Information

  • Calories 45
  • Fat 3g
  • Satfat 0g
  • Unsatfat 2g
  • Protein 2g
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 177mg
  • Calcium 4% DV
  • Potassium 7% DV

How to Make It

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.

Watch the video: How to Make Zucchini Noodles. 5 EASY WAYS (October 2020).