Squash Ribbon Salad with fennel & chives
Use a vegetable peeler for thin, ribbon-like strands of squash.
Makes: 4 servings; Total time: 25 minutes
|2||2 medium zucchini, thinly sliced into ribbons|
|1||1 medium yellow summer squash, thinly sliced into ribbons|
|1||1cup thinly sliced fennel bulb|
|1||1tsp. kosher salt|
|4||4tsp. extra-virgin olive oil|
|2||2tsp. each tarragon vinegar and lemon juice|
|1⁄2||1/2tsp. each minced lemon zest and minced fresh garlic|
|2||2Tbsp. 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.
Per serving: 77 cal; 5g total fat (1g sat); 0mg chol; 504mg sodium; 7g carb; 2g fiber; 2g protein