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Summer Vegetable “Ribbon” Salad

Ingredients

• 1 zucchini, ends cut off
• 1 yellow squash, ends cut off
• 1 small bunch asparagus, tough ends removed
• 2 large carrots, peeled and ends cut off
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 ounces shaved Pecorino Romano or Parmesan, for garnishUsing a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”).

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