Description
Brighten your summer days with this vibrant Summer Squash Ribbon Salad, featuring fresh ingredients and a zesty dressing that’s quick to prepare and bursting with flavor.
Ingredients
Scale
- 2 medium summer squash (zucchini or yellow squash), ribboned
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves, torn
- ¼ cup red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and ribbon the summer squash using a vegetable peeler or spiralizer.
- Halve the cherry tomatoes and soak the red onion slices in cold water for 10 minutes to reduce sharpness.
- In a small bowl, whisk together olive oil and balsamic vinegar until combined.
- In a large bowl, combine the squash ribbons, halved tomatoes, red onion, and basil leaves. Drizzle with dressing and toss gently to coat.
- Chill in the refrigerator for 15-30 minutes before serving to enhance flavors.
Notes
- Feel free to customize by adding nuts for extra crunch or swapping summer squash for zucchini.
- For a different flavor profile, try lemon vinaigrette or a yogurt-based dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 4g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg