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Side Dishes

Tangy Summer Squash Ribbon Salad Recipe Is the Easy Way to Brighten Up Any Meal

Slicing veggies into thin ribbons lets them soak up more tangy vinaigrette

I love a salad for lunch or as a tasty side dish — especially during the summer. They’re light and nutritious, and you don’t have to worry about cooking anything, which I love. Whether you load it up with protein for a filling meal or jam-pack it with fresh veggies, it’s sure to be delicious. And our Tangy Summer Squash Ribbon Salad Recipe is a tasty twist that’s sure to add some color to your meal.

This veggie toss proves you don’t need lettuce to make a memorable salad — the combination of fresh squash, carrots and zucchini is super satisfying. For easier prep, you can slice the vegetables in advance and leave them to chill in the fridge. I often like to prep a whole bunch in advance so I have grab-and-go lunches at the ready for the week.

For more twists on salad, check out our Chickpea Salad-Stuffed Avocados, and for a filling lunch, try our Chicken Cobb Salad.


6 serving

Total Time

Prep Time

Cook Time


  • 3 large carrots (about 12 oz.)
  • 1 medium zucchini (about 8 oz.)
  • 1 medium yellow squash (about 8 oz.)
  • 2 Tbs. olive oil
  • 1 Tbs. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1 large shallot, finely chopped
  • 2 Tbs. thinly sliced fresh basil leaves


• Trim carrots, zucchini and squash, then using wide vegetable peeler, thinly slice into long, narrow ribbons. Vegetables can be prepped one day ahead up to this point. Cover; chill until ready to toss in dressing.

• In large bowl, whisk together olive oil, vinegar and mustard until blended and thickened. Season to taste with salt and pepper; stir in shallot. Add vegetable ribbons to dressing; toss gently to coat. Let stand 15 min. before serving. Sprinkle with slices of basil.


  • Calories: 72
  • Fat: 5 gram
  • Saturated Fat: 1 gram
  • Protein: 1 gram
  • Carbohydrate: 7 gram
  • Fiber: 2 gram
  • Cholesterol: 0 mg
  • Sugar: 4 gram
  • Sodium: 49 mg
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