The Ribbon Salad

Just a moment please...

Serves 4.
Prep Time
Total Time

Beautiful fresh veggies ribboned and tossed with a light lemon dressing makes for a wonderful salad! This salad takes like Spring!


8-10 asparagus spears
2 medium carrots
1 medium parsnip
1 medium zucchini
1 lemon, zest + a drizzle of juice
2 tablespoons olive oil
1/2 cup slivered almonds
1/4 cup Parmesan cheese, slivered
Salt and pepper
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Helpful Equipment

Microplane zesterpeeler


1) Wash all the vegetables and peel the zucchini, parsnip, and carrots. Snap the hard ends off of the asparagus.

2) Use a good peeler to sliver each vegetable into ribbons. Add ribbons to a bowl.

3) Add the zest of a lemon and a drizzle of lemon juice along with olive oil. Toss everything together.

4) Top salad with almonds and slivered parmesan cheese. Season with salt and pepper.