Zucchini & Summer Squash Ribbon Salad

Ingredients

• FOR THE DRESSING:
• ¼ cups Olive Oil
• 3 Tablespoons White Vinegar
• ½ whole Lemon Juice
• 1 Tablespoon Honey
• 2 cloves Garlic, Pressed
• 1 teaspoon Dijon Mustard
• Salt And Pepper, to taste
• FOR THE SALAD:
• 1 whole Zucchini
• 1 whole Yellow Squash
• 1 ear Corn
• ½ cups Prepared Quinoa
• ¼ cups Pecan Pieces
• 4 leaves Basil, Torn
• Parsley, Torn
• Parmesan Shaved

Preparation Instructions

Combine all the ingredients for dressing in a container with a tight-fitting lid, shake until well combined, set aside.

With a vegetable peeler, peel the zucchini and squash into long ribbons until you begin to see seeds, then peel ribbons from the other side; set aside. Using a knife, remove corn kernels from the cob. Transfer the corn kernels to a hot skillet with olive oil over medium-high heat. Cook until tender and beginning to brown, about 8 minutes.

In a large bowl, combine salad zucchini, yellow squash, corn and remaining salad ingredients, drizzle with desired amount of dressing and toss.

Note: Combine salad ingredients to your liking. If you want more or less of anything, make your desired adjustments.