Spring Shaved Veggie Salad

5 from 1 vote

Spring Shaved Veggie Salad

This Spring Shaved Veggie Salad features the best of Spring produce in fun ribbons! The ribbons are then tossed in a fresh light “pickle”-style dressing making this a great salad to make ahead.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Servings: servings

Author: Amber Goulden

Ingredients

For the Salad:

1 golden beet peeled
1 bunch asparagus
3 medium carrots
2 zucchini

For the Dressing:

1/4 cup lemon juice about 2 lemons
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1 tablespoon fresh chopped dill

Instructions

Using a vegetable peeler or mandolin on the thinnest setting, shave the asparagus, carrots, beets, and zucchini into long, thin strips and transfer to a large bowl, leaving the cores behind.
In a small bowl, whisk together all of the dressing ingredients.
Pour the dressing onto the shaved veggies, toss, and serve!

Nutrition