Zucchini, Asparagus, and Carrot Ribbon Salad

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.