- 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
Shaved Squash-Ribbon Salad With Herbs
Caitlin Bensel
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.
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.
