Name: Summer Vegetable "Ribbon" Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2-3 servings
Ingredients: 1 zucchini, ends cut off; 1 yellow squash, ends cut off; 1 small bunch asparagus, tough ends removed; 2 large carrots, peeled and ends cut off; 1/4 cup extra-virgin olive oil; 2 Tbsp. lemon juice; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 2 ounces shaved Pecorino Romano or Parmesan, for garnishUsing a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”).