Veggie Ribbon Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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3 tablespoons olive oil

2 tablespoons fresh lemon juice 

1/8 teaspoon smoked paprika 

Kosher salt and freshly ground black pepper 

1 large carrot 

1 large yellow squash 

1 large zucchini 

8 thick asparagus, very thinly sliced on a long bias 

1/2 cup fresh flat-leaf parsley leaves 

1 tablespoon thinly sliced fresh chives 


Special equipment:
a Y-shaped vegetable peeler
  1. Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
  2. Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
  3. Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.