How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Summer Squash And Carrot Ribbon Salad?

You need 9 ingredients. The key ingredients include: 2 small zucchini, ends trimmed, 2 summer squash, ends trimmed, 2 large carrots, peeled and ends trimmed (1/2 lb), 24 large basil leaves, cut in julienne, and more.

Is Summer Squash And Carrot Ribbon Salad suitable as salads?

Yes, Summer Squash And Carrot Ribbon Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Summer Squash And Carrot Ribbon Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Squash And Carrot Ribbon Salad Recipe

Name: Summer Squash And Carrot Ribbon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini, ends trimmed; 2 summer squash, ends trimmed; 2 large carrots, peeled and ends trimmed (1/2 lb); 24 large basil leaves, cut in julienne; 3 tablespoons white balsamic vinegar; 2 tablespoons extra virgin olive oil; 1/4 teaspoon anise seed; salt; freshly ground black pepper

Fresh, crisp and full of flavor — this Summer Squash And Carrot Ribbon Salad is a must-try. Made with zucchini, summer, carrots and basil. Easy step-by-…

This Summer Squash And Carrot Ribbon Salad relies on simple, everyday ingredients such as small zucchini, ends trimmed, summer squash, ends trimmed, white balsamic vinegar and extra virgin olive oil. It comes together quickly and makes 4 servings, at about 226 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 small zucchini, ends trimmed
2 summer squash, ends trimmed
2 large carrots, peeled and ends trimmed (1/2 lb)
24 large basil leaves, cut in julienne
3 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon anise seed
salt
freshly ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
226 kcal
Category
Salads

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