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Asparagus, Zucchini, and Carrot Ribbon Salad

Asparagus, Zucchini, and Carrot Ribbon Salad


  • 5 asparagus spears
  • 2 medium carrots
  • 2 medium zucchini
  • 2 tablespoons sliced red onion
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup crumbled goat cheese
  • grape tomatoes (optional)
  • kalamata olives (optional)


  1. Trim asparagus, carrot, and zucchini ends.
  2. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core.
  3. Divide vegetable ribbons among four salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese and optional vegetables, if desired.


  • Recipe by Holley Grainger, nutrition expert and owner of Holley Grainger Nutrition

Nutrition Information

Per serving: 263 kcal cal., 11 g fat (4 g sat. fat), 33 g carb., 7 g fiber, 23 g sugar, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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