Ingredients:

  • 1 medium carrot, peeled (US: about 6 oz, Metric: 170g)
  • 1 medium zucchini (US: about 8 oz, Metric: 225g)
  • 1 medium yellow squash (US: about 8 oz, Metric: 225g)
  • 1/2 red bell pepper, seeded (US: about 4 oz, Metric: 115g)
  • 1/4 small red onion, thinly sliced (US: about 1 oz, Metric: 30g)
  • 1 cup loosely packed fresh basil leaves (US: about 1 oz, Metric: 30g)
  • 1/2 cup loosely packed fresh mint leaves (US: about 0.5 oz, Metric: 15g)
  • 3 tablespoons extra virgin olive oil (US: 3 Tbsp, Metric: 45ml)
  • 2 tablespoons fresh lemon juice (US: 2 Tbsp, Metric: 30ml)
  • 1 tablespoon finely chopped fresh parsley (US: 1 Tbsp, Metric: 15ml)
  • 1 teaspoon Dijon mustard (US: 1 tsp, Metric: 5ml)
  • 1/2 teaspoon honey or maple syrup (US: 1/2 tsp, Metric: 2.5ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Use a vegetable peeler to create long, thin ribbons from carrot, zucchini, and yellow squash. Discard the seedy core.
  2. Cut the red bell pepper into thin julienne strips.
  3. Thinly slice the red onion into half-moons.
  4. Chiffonade the basil and mint (stack the leaves, roll them tightly, and slice thinly).
  5. In a small bowl, whisk together olive oil, lemon juice, parsley, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
  6. In a large bowl, combine the vegetable ribbons, julienned bell pepper, sliced red onion, and chiffonade basil and mint.
  7. Drizzle the vinaigrette over the salad and gently toss to coat.
  8. Serve immediately or chill for later.