Zucchini Ribbon Salad with Buttermilk Dressing

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]

[recipe-ingredients]

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

[/recipe-ingredients]

[recipe-directions]

1. In a large
   bowl, toss together the endive leaves, zucchini, squash and carrot
   ribbons, cherry tomatoes, corn kernels, and peach slices.
2. In a small
   bowl, whisk together the garlic, lemon juice, buttermilk, pepper, and
   salt. Drizzle over the salad and garnish with fresh basil.
3. Note: For
   best results use a “Y” peeler for the squash, zucchini and carrots.

[/recipe-directions]

[/recipe]