As summer approaches so does the urge to eat outdoors. Whether it is a picnic, barbecue, or a lazy summer dinner this side is perfect. Making the ribbons is super easy! Use a potato peeler or vegetable peeler to peel long ribbons of zucchini and squash. I used a potato peeler because it is a little bit wider. This dish also travels well making it the perfect pretty dish to bring to an outdoor party.

Summer Squash Ribbon Salad

ingredients

• 1 zucchini, skin peeled off

• 1 yellow squash, skin peeled off

• 1 carrot, washed and first layer peeled off

• 1/4 c pine nuts, toasted

• 1/2 c feta cheese, crumbled

DRESSING

• 1/2 c olive oil

• 1 lemon, juiced

• 1/2 Tbsp dijon mustard

• 1 tsp honey

• 1 garlic clove, pressed in a garlic press

• salt, to taste

• pepper, to taste

instructions

1. Using a vegetable peeler, cut thin strips lengthwise of the zucchini, squash, and the carrot into a large bowl.

2. In a small saute an over medium heat, toast the pine nuts for about 3-5 minutes.

3. In a bowl whisk together salt, pepper, garlic, lemon juice, olive oil, dijon, and honey.

4. Add the pine nuts to the bowl and pour the dressing over the top making sure to reserve about ¼ cup for drizzling. Toss together to coat.

5. Arrange the ribbons of squash, zucchini, and carrots over the top. Drizzle the remaining dressing over the top as well as the feta cheese and serve!

RECIPE NOTES:

You can sit this salad onto of a bed of baby spinach or just serve on it's own!