Summer Vegetable Ribbon Salad

Makes 4 servings

  • 1 green zucchini, ends cut off
  • 1 yellow zucchini, ends cut off
  • 2 large carrots, peeled and ends cut off
  • 4 tsp olive oil
  • 4 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 oz shaved lite Parmesan, for garnish
  1. Using a vegetable peeler or mandoline, shave the zucchini and carrots into long thin strips (“ribbons”).
  2. Toss the the zucchini and carrot ribbons in a large bowl.
  3. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the parmesan shavings.