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Wednesday, February 29, 2012

Summer Vegetable Salad

Today was one of those "put on your pajamas in the middle of the afternoon" kind of days and that's exactly what I did. Don't judge me, we've all done that at one time or another. ;) So since the pajamas made me feel lazy, I  needed to come up with something easy to make. I have been eating extremely healthy lately and want to try to keep it up. This recipe was perfect. It's another Pinterest winner! I seem to be on a kick lately trying new recipes from Pinterest. I've only been disappointed a couple of times. This was not one of them. This would make an amazing salad for a warm summer day! Even though it was cooler today, it still tasted great!!
*recipe from

  • 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 garnish

Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”). Thinly slice the asparagus on a diagonal.
Fill a small saucepan with water, and bring a boil over high heat.  Carefully add in the sliced asparagus, and boil for 1-2 minutes, until the asparagus turns bright green.  Using a slotted spoon, remove the asparagus and immediately place in a bowl of ice water to stop the cooking process.  Let sit for a minute, then drain the water, and toss the asparagus with the zucchini, squash and carrots in a large bowl.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino or parmesan shavings. Serve.

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