Summer Squash And Carrot Ribbon Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 small zucchini, ends trimmed
• 2 summer squash, ends trimmed
• 2 large carrots, peeled and ends trimmed (1/2 lb)
• 24 large basil leaves, cut in julienne
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon anise seed
• salt
• freshly ground black pepper

Recipe

• 1 use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
• 2 do the same with the yellow squash and carrots.
• 3 toss ribbons with basil in a large salad bowl.
• 4 in another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.