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.
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
Added sugars 0g
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.
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