Ribbon Salad My Way

1. 1

   Using the vegetable peeler, shave the zucchini and carrots into thin long stripes. Rinse frozen green peas and sweet corn under the hot tap water and set aside to drain. Put all the veggies into a salad bowl and toss to combine.

2. 2

   In a small bowl, combine together olive oil, lemon juice, salt, black pepper, and hot sauce. Drizzle over the veggies and carefully mix so that all the veggies are coated with the simple dressing. Cover the salad bowl with plastic wrap and put it into the fridge to marinate for at least 1/2 an hour.

3. 3

   Arrange onto the plate and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.