Tomato, Cucumber & Summer Squash Ribbon Salad
An artful approach to serving the standard summer vegetables. A great dish served dolloped with pesto or drizzled with peanut dressing, served alongside a cheeseboard, simple protein or as part of a summer spread.
- Serves2 - 4
- Cooks in 0
- Prep time 10 mins
- Low Carb
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Oil Free
Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.
- Vitamins Minerals
- Whole Food Plant Based
Ingredients
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Method
Tomato, Cucumber & Summer Squash Ribbon Salad
FINELY slice yellow summer squash | zucchini lengthwise into wide long ribbons using a mandolin or vegetable peeler.
SLICE cucumber diagonally and cherry tomatoes in half and some in quarters.
PLATE ARTFULLY, arranging ribbon slices, rolling some and placing sliced cucumber among them, then cherry tomatoes.
SPRINKLE with vinegar and salt | dulse. SCATTER with basil leaves.
STORE covered in the fridge without Basil for a few hours before serving.
Serving Ideas
with Basil Pesto or Honey Mustard Dressing
something different Peanut Ginger Dressing
something creamy that is not mayo; try this whipped preserved lemon cucumber tahini sauce.
Chef tips + Ingredient Swaps + Ideas
SWAP & ADD vegetables like carrots, radishes, pattypan squash, snap peas, kohlrabi, spring onions.
SWAP BASIL use chives, parsley, opal basil, mint, nasturtium flowers, marjoram or oregano.
ADD nuts, seeds, olives, feta cheese, baby mozzarella sliced in half.
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