Ingredients
Scale
- 2 medium summer squashes (zucchini and yellow)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- ¼ cup fresh basil leaves, torn
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash all vegetables under cold water and pat dry.
- Using a vegetable peeler or spiralizer, create thin ribbons from the summer squash.
- Halve the cherry tomatoes and slice the cucumber into rounds.
- In a large bowl, combine the squash ribbons, cherry tomatoes, cucumber slices, and torn basil leaves. Gently toss together.
- Drizzle with olive oil and lemon juice; season with salt and pepper. Toss until evenly coated.
- Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.
Notes
- For added flavor, consider including other herbs like parsley or dill.
- This salad can be customized with your choice of fresh vegetables such as bell peppers or radishes for extra color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (150g)
- Calories: 85
- Sugar: 4g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg