Squash Ribbon Salad

No cooking is needed for Squash Ribbon Salad. For this simple veggie side dish, just toss squash with ingredients and serve.

Squash Ribbon Salad
Photo: Jennifer Davick; Styling: Buffy Hargett
4 servings


  • 1 pound zucchini

  • 1 pound yellow squash

  • 3 cups loosely packed arugula

  • 1 cup loosely packed fresh flat-leaf parsley leaves

  • 2 tablespoons fresh lemon juice

  • 1 1/2 teaspoons extra virgin olive oil

  • Salt and pepper to taste


  1. Cut zucchini and yellow squash lengthwise into thin, ribbon-like strips using a vegetable peeler. Toss together zucchini, squash, arugula, parsley leaves, lemon juice, and olive oil. Add salt and pepper to taste.

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