Zucchini and Squash Ribbon Salad

Zucchini and yellow squash belong to the same family as pumpkins and cucumbers, known as the Cucurbitaceae family.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Zucchini and Squash Ribbon Salad

Cooking Method: No cooking required Cuisine: International Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 2 medium-sized Zucchini
• 2 medium-sized Yellow squash
• 1 cup Cherry tomatoes
• 1 small Red onion
• 1 cup Fresh basil leaves
• 2 tablespoon Extra-virgin olive oil
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Using a vegetable peeler, slice the zucchini and yellow squash lengthwise into thin ribbons.
2. Cut the cherry tomatoes in half and thinly slice the red onion.
3. In a large bowl, combine the zucchini ribbons, yellow squash ribbons, cherry tomatoes, red onion, and fresh basil leaves.
4. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
5. Pour the dressing over the salad and toss gently to coat.
6. Let the salad rest for a few minutes to allow the flavors to meld.
7. Serve the zucchini and squash ribbon salad chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 10g4%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.