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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Makes 4 servings

Components

• 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

Learn how to make it

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.