Zucchini & Summer Squash Ribbon Salad

By SMorrissey

Ingredients

• 1/4 cup oil
• 3 tbs white vinegar
• juice from 1/2 a lemon
• 1 tbs honey
• 2 cloves garlic, pressed
• 1 tsp Dijon mustard
• salt & pepper to taste
• 1 zucchini
• 1 yellow squash
• 1 ear of corn
• 1/2 cup prepared quinoa
• 1/4 cup pecan pieces (optional)
• basil, torn (optional)
• parsley, torn
• parmesan, torn

Details

Servings 4
Adapted from thenoshery.com

Preparation

Step 1

Combine all the ingredients for dressing in a container with a tight-fitting lid, shake until well combined, set aside.

With a vegetable peeler peel or mandolin cut the zucchini and squash into long ribbons until you begin to see seeds, then peel ribbons from the other side, set aside.
Using a knife remove corn kernels from the cob. Transfer the corn kernels to a hot skillet with olive oil over medium-high heat. Cook until tender and beginning to brown, about 8 minutes.

In a large bowl combine salad zucchini, yellow squash, corn and remaining salad ingredients, drizzle with desired amount of dressing and toss.

Combine salad ingredients to your liking. If you want more or less of anything make your desired adjustments.