Squash Ribbon Salad with fennel & chives

Use a vegetable peeler for thin, ribbon-like strands of squash.

Makes: 4 servings; Total time: 25 minutes

TOSS:
22 medium zucchini, thinly sliced into ribbons
11 medium yellow summer squash, thinly sliced into ribbons
11cup thinly sliced fennel bulb
11tsp. kosher salt
WHISK:
44tsp. extra-virgin olive oil
22tsp. each tarragon vinegar and lemon juice
12 1/2tsp. each minced lemon zest and minced fresh garlic
22Tbsp. each minced fresh chives and parsley

Toss together zucchini, summer squash, fennel, and salt in a colander set inside a bowl; let stand until zucchini and summer squash soften and water releases, 20 minutes.

Whisk together oil, vinegar, lemon juice, zest, and garlic in a bowl. Toss in zucchini mixture, chives, and parsley; season with salt and pepper.

Nutrition Information
Per serving: 77 cal; 5g total fat (1g sat); 0mg chol; 504mg sodium; 7g carb; 2g fiber; 2g protein