![['Close-up of a colorful Summer Vegetable Ribbon Salad featuring zucchini, yellow squash, asparagus, and carrots.', 'Side view of a vibrant salad showcasing ribbon-cut vegetables garnished with shaved cheese against a wooden background.', 'Detailed photo of a fresh vegetable salad with thinly sliced zucchini, yellow squash, and asparagus, drizzled with olive oil.', 'Juicy Summer Vegetable Ribbon Salad with an array of colorful vegetables, arranged artistically on a white plate.']](https://quickflavorfix.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__3503d85d-b501-4408-8d13-d0bcf82bcae8_0.webp)
Summer Vegetable "Ribbon" Salad
A fresh and vibrant salad featuring thinly sliced summer vegetables drizzled with lemon and olive oil, topped with cheese shavings.
Ingredients
Vegetables
- 1 piece zucchini (ends cut off)
- 1 piece yellow squash (ends cut off)
- 1 small bunch asparagus (tough ends removed)
- 2 large carrots (peeled and ends cut off)
- 0.25 cup extra-virgin olive oil
- 2 Tbsp. lemon juice
- 0.5 tsp. salt
- 0.25 tsp. freshly ground black pepper
- 2 ounces shaved Pecorino Romano or Parmesan
Instructions
- Use a vegetable peeler or mandoline to shave zucchini, squash, and carrots into ribbons. Thinly slice asparagus diagonally.
- Boil water, add asparagus for 1-2 minutes until bright green, then transfer to ice water. Drain and toss with other vegetables.
- Mix olive oil, lemon juice, salt, and pepper; drizzle over vegetables and toss. Garnish with cheese shavings and serve.
Notes
For extra flavor, add fresh herbs like basil or mint.