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Summer Squash and Carrot Ribbon Salad Recipe

Summer Squash and Carrot Ribbon Salad Recipe

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Ingredients:

Serving

2 small zucchini, ends trimmed
2 summer squash, ends trimmed
2 large carrots, peeled and ends trimmed (1/2 lb)
24 large basil leaves , cut in julienne
3 tbsp white balsamic vinegar
2 tbsp extra virgin olive oil
1/4 tsp anise seed
salt
freshly ground black pepper

Directions:

Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
Do the same with the yellow squash and carrots.
Toss ribbons with basil in a large salad bowl.
In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.51 Kcal (425 kJ)
Calories from fat	67.06 Kcal
		% Daily Value*
Total Fat	7.45g	11%
Sodium	42.33mg	2%
Potassium	230.9mg	5%
Total Carbs	8.03g	3%
Sugars	4.63g	19%
Dietary Fiber	1.84g	7%
Protein	0.85g	2%
Vitamin C	5.8mg	10%
Vitamin A	0.6mg	19%
Iron	0.3mg	2%
Calcium	29.3mg	3%

Amount Per 100 g
Calories	119.81 Kcal (502 kJ)
Calories from fat	79.15 Kcal
		% Daily Value*
Total Fat	8.79g	11%
Sodium	49.96mg	2%
Potassium	272.55mg	5%
Total Carbs	9.48g	3%
Sugars	5.47g	19%
Dietary Fiber	2.17g	7%
Protein	1g	2%
Vitamin C	6.9mg	10%
Vitamin A	0.7mg	19%
Iron	0.4mg	2%
Calcium	34.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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