Asparagus, Zucchini & Carrot Ribbon Salad
A ribbon salad is one of my favorite no-cook recipes to use up raw veggies. During the spring and summer months, my refrigerator and countertops stay stocked with fresh seasonal vegetables like zucchini, asparagus, onions, carrots, squash, and tomatoes. Instead of chopping all of the ingredients, I shave them with a vegetable peeler, toss together, add some cheese, and drizzle with olive oil and balsamic vinegar or my favorite on-hand vinaigrette.
This quick recipe is so easy to tailor your salad to use whatever you have on-hand. Obviously, some vegetables don’t shave as well as others so I like to use a sharp vegetable peeler or mandolin slicer to shave firm veggies like asparagus, squash, beets, radishes, carrots, potatoes, and zucchini then top with other chopped seasonal vegetables and fresh herbs like corn kernels, onion, tomato, and basil.
I first started making ribbon salads when I was working for McCormick and demoing their Greek Squash Ribbon Salad. Theirs is still is a favorite and I highly recommend checking out the vinaigrette!
Do you make shaved vegetable salads? The presentation is gorgeous and is a favorite at dinner parties. This recipe makes 4 “side dish” servings but would make 2 “main dish” servings and tastes delicious topped with grilled shrimp. The options are endless!
Do you have a favorite spring and summer salad?
Share it below!