This delicious, crunchy Ribbon Salad is perfect to prepare on a hot day when standing over a hot stove is the last thing you want to do. Because of the ingredients being served in their raw form, all the nutrients are kept!
[recipe servings=2 As entree time=10 Minutes difficulty=easy]
1 Head Endive
1 Small Zucchini, Peeled Into Ribbons
1 Small Yellow Squash, Peeled Into Ribbons
2 Large Carrots, Peeled Into Ribbons
1 Cup Cherry Tomatoes
1 Ear of Corn, Kernels Removed From the Cob
1 Garlic Clove, Minced
1 Peach, Sliced
½ Lemon, Juiced
¼ Cup Full-Fat Buttermilk
⅛ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Salt
Fresh Basil, for Garnish
- In a large
bowl, toss together the endive leaves, zucchini, squash and carrot
ribbons, cherry tomatoes, corn kernels, and peach slices.
- In a small
bowl, whisk together the garlic, lemon juice, buttermilk, pepper, and
salt. Drizzle over the salad and garnish with fresh basil.
- Note: For
best results use a “Y” peeler for the squash, zucchini and carrots.
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