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Colorful Ribboned Salad

Ingredients

Scale

FOR THE SALAD

  • 1 bag mixed/butter lettuce
  • 4 carrots
  • 4 yellow squash
  • 4 zucchinis
  • 4 Israeli cucumbers
  • 1 bulb of fennel cut into slivers
  • 2 avocados
  • 1 red pepper cut into slivers
  • ½ red onion cut into slivers
  • 2 TBS Poppy seeds to garnish salad
  • Parmesan cheese shavings (optional)

FOR THE DRESSING

  • ¾ cup olive oil
  • ½ cup white vinegar
  • 1 clove garlic
  • A handful of each – Italian parsley, mint, dill & basil
  • Lots of salt & pepper
  • 2 TBS Dijon mustard

Instructions

Place the ingredients for the dressing in a blender and blend. Set aside.

Use a vegetable peeler or mandolin to cut the carrots, zucchini, cucumbers, and yellow squash into ribbons. Cut the fennel, onion, and red pepper into slivers. Place the lettuce on a platter and top with the vegetables.

Parboil the avocado in boiling water for 60 seconds to prevent them from going black. Slice avocados and layer on top of the salad. Shave parmesan and scatter on top. Garnish with poppy seeds.

Drizzle the dressing over salad just before serving. Use fingers to lightly toss to ensure everything is coated.

SERVES 6-8

Notes

Dressing can be made ahead and refrigerated.

Find it online: https://melissamayo.com/recipe/colorful-ribboned-salad/