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Zucchini, Asparagus, and Carrot Ribbon Salad
Submitted by kelly @ livelovepasta on June 26, 2012 in Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 3 Carrots, Peeled
- 2 Zucchini
- 6 Asparagus Spears
- ½ cups Olive Oil
- ¼ cups Tarragon Wine Vinegar
- 1 whole Lemon, Juiced
- 1 clove Garlic, Chopped
- 1 pinch Salt
- Shaved Parmesan Cheese
Preparation Instructions
Peel the carrots. With a peeler, shave off ribbons of carrots into a bowl. Begin doing the same with the zucchini. I try to work around the seedy middle part of the zucchini. Once you have gotten to the seedy part, just turn the zucchini ¼ turn and keep going. If you have thick asparagus, you can shave it into ribbons with a peeler. Mine was pretty thin so I just sliced it lengthwise.
Put all “ribbons” into a bowl. In a separate bowl add the olive oil, vinegar, lemon juice, garlic, and a pinch of salt. Stir (or shake) it up. Pour over the salad. Let the salad marinate in the refrigerator for at least 1 hour.
Just before serving, shave some Parmesan into the salad. 5-6 shavings are enough.
