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Zucchini Ribbon Salad with Buttermilk Dressing

by Chef Lizzy
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!

  • Servings: 2 As entree
  • Difficulty: easy
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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

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.

CategoriesAppetizers Dinner Lunch Meal
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