Summer Squash Ribbon Salad 
This summer squash + zucchini salad is fairly simple to prep, but the end result is full of fresh flavors and impressive beautiful ribbons. Everyone always comments how pretty this one is!
Excellent as a side dish for BBQ night or a simple side dish for weeknight dinner throughout late Summer.
Our gardens and farmer’s markets are overflowing with fresh zucchini & summer squash! The trick now is to pick them while they’re young and tender rather than massively overgrown, which seems to happen really fast! 
Zucchini and summer squash are readily available year-round thanks to greenhouse growing, but they get their own curtain call and beautiful performance, mid-summer through fall, throughout North America.
They’re usually quite inexpensive, in fact, growing up in Utah it was pretty normal to find a big bag of zucchini sitting on our porch as a gift from a neighbor who just couldn’t use them fast enough!
Give me ALL THE VEGGIES
Rachel’s tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on – it makes all the difference.
Did you know that olive oil flavor varies greatly from brands and varieties?
Make SURE that you actually love the taste of the olive oil that you use for your dressings such as this because your salad will come out tasting very much like the oil you use.
6 servings
Ingredients:
- 1 medium zucchini
- 1 medium summer squash
- 2 medium cucumbers
- 1 large carrot
- 4 cups fresh baby spinach
- 4 green onions
- 1/2 cup chopped nuts of choice (I used raw cashews)
VINAIGRETTE:
- 2 Tbsps light extra-virgin olive oil
- 2 Tbsps white wine vinegar or apple cider vinegar
- 1 Tbsp maple syrup, or raw honey
- sea salt and ground pepper, to taste, about 1/4 teaspoon each
Instructions:
Use a sharp vegetable peeler to carefully peel all of your veggies into long ribbons as shown.
Slice the green onions.
In a large salad bowl add the spinach along with all of your prepared veggies.
To a small jar add all the vinaigrette ingredients. Shake vigorously to combine. Alternatively, you can whisk ingredients into a bowl.
Drizzle your dressing over the veggies.
Use tongs to toss your salad gently.
Sprinkle with roughly chopped cashews or any nuts of your choice.
Best enjoyed within a few hours of preparing.
Enjoy!
Rachel
Ingredients
- 1 medium zucchini
- 1 medium summer squash
- 2 medium cucumbers
- 1 large carrot
- 4 cups fresh baby spinach
- 4 green onions
- 1/2 cup chopped nuts of choice (I used raw cashews)
VINAIGRETTE:
- 2 Tbsps light extra-virgin olive oil
- 2 Tbsps white wine vinegar or apple cider vinegar
- 1 Tbsp maple syrup, or raw honey
- sea salt and ground pepper, to taste, about 1/4 teaspoon each
Instructions
- Use a sharp vegetable peeler to carefully peel all of your veggies into long ribbons as shown.
- Slice the green onions.
- In a large salad bowl add the spinach along with all of your prepared veggies.
- To a small jar add all the vinaigrette ingredients. Shake vigorously to combine. Alternatively, you can whisk ingredients into a bowl.
- Drizzle your dressing over the veggies. Use tongs to toss your salad gently.
- Sprinkle with roughly chopped cashews or any nuts of your choice.
- Best enjoyed within a few hours of preparing.
- Enjoy!
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