Fresh salad of vegetable ribbons in lemon dressing

Votes: 1

How to Make - Fresh Vegetable Ribbon Salad with Lemon Dressing

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 178, total fat 11 G., saturated fats 2 G., proteins 3 G., carbohydrates 21 G., fiber 5 G., cholesterol 0 mg, sodium 680 mg, sugar 4 G.

Juicy, vibrant vegetables, sliced into ribbons and drizzled with a light lemon dressing, make this salad spring-fresh and beautiful. Its intricate appearance is a bit confusing, making it seem difficult to prepare. But if you have a good vegetable peeler, the process of slicing the vegetables into ribbons goes very quickly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. olive oil
2 tablespoons freshly squeezed lemon juice
1/8 tsp smoked paprika
1 large carrot
1 large yellow zucchini
1 large zucchini
8 thick slices asparagus, very thinly sliced into long ribbons
0.5 cup fresh parsley leaves
1 tbsp thinly sliced fresh chives
Special equipment: Y-shaped vegetable peeler
Coarse salt and freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yellow zucchini, carrot, asparagus, chives, parsley, lemon juice, paprika

Cooking the dish according to the recipe:

In a large bowl, combine the butter, lemon juice, and smoked paprika with 3/4 teaspoon salt and a few grinds of black pepper.
Using a vegetable peeler, slice the carrots, zucchini, and squash into thin strips. For zucchini and squash, it's best to peel only the sides, rotating them in a circular motion, and discard the core for another use.