Zucchini, Asparagus, And Carrot Ribbon Salad – a delicious recipe with Carrots, Zucchini, Olive Oil, u00bc, Lemon, clove Garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["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 1/4 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."]
346
kcal
Calories
30
g
Fat
18
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 Carrots, Peeled, 2 Zucchini, 6 Asparagus Spears, 1/2 cups Olive Oil, and more.
Yes, Zucchini, Asparagus, And Carrot Ribbon Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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