Summer Squash Ribbon Salad

You know that bottle of fancy extra virgin olive oil you save for special occasions? Here’s your special occasion. This recipe is fresh, clean and simple - with minimal ingredients. And so, high quality ingredients is ideal.

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Serves: 2

Prep time: 15 minutes

Ingredients:

  • 20 NatureBox Lemon Pucker Pistachios, lightly crushed
  • 1 yellow summer squash
  • 1 zucchini 
  • 1/2 teaspoon lime zest
  • 1 lime
  • Small bunch of fresh basil
  • 2 tablespoons shaved Parmesan 
  • 3 tablesppons extra virgin olive oil (the good stuff, if you have it!)
  • Sea salt (preferably smoked sea salt)
  • Freshly ground black pepper

Directions:

1. With a vegetable peeler, shave the squash and zucchini into long ribbons.

2. Toss with 2 tablespoons olive oil, lime zest, lime juice and salt to taste. 

3. Divide between 2 plates and drizzle with the rest of the oil. Pepper to taste and arrange Parmesan, basil leaves and pistachios over. Admire your handiwork and enjoy!

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A devout student of flavor, Tsz documents her food adventures at Gastrophoria. In the rare moments she’s not planning her next meal, she grows businesses through unique design solutions.