Zucchini Ribbon Salad

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  • 1 pound zucchini
  • 1 pound yellow squash
  • 1 ear of corn, cut from the cob
  • 1 avocado, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup your favorite hearty sauce, such as pesto, romesco, or harissa
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 cup crumbled feta
  • 1/2 cup toasted sliced almonds
  • Salt and pepper to taste


Use a vegetable peeler to make long, wide ribbons of both zucchini and yellow squash. Place zucchini ribbons, corn kernels, avocado and cherry tomatoes in a large bowl. In a small bowl combine the sauce, lemon juice and olive oil. Pour over vegetables and toss gently. Season to taste with salt and pepper. Sprinkle cheese and almonds on top before serving.   

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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