Asparagus, Zucchini, & Carrot Ribbon Salad


Asparagus comprises asparagine, an amino acid that breaks down fats. It’s additionally a pure diuretic.

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  • 5 asparagus spears
  • 2 medium carrots
  • 2 medium zucchini
  • 2 Tbsp sliced pink onion
  • ¼ cup balsamic French dressing
  • ¼ cup crumbled goat cheese
  • Elective greens: grape tomatoes, kalamata olives

Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding exterior ribbons of carrots and zucchini; discard zucchini core.

Divide vegetable ribbons amongst 4 salad plates. Drizzle with French dressing. Prime with diced pink onion, crumbled goat cheese, and non-compulsory greens, if desired.

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