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Summer Vegetable Pesto Ribbon Salad

This fresh and colorful salad features ribbons of zucchini, squash, and carrot, tossed with pesto and topped with cherry tomatoes and shaved parmesan for a light and satisfying meal.

Tasty Team
91% would make again

Under 30 minutes

Summer Vegetable Pesto Ribbon Salad

Under 30 minutes


for 4 servings


  • 2 zucchinis
  • 2 yellow squashes
  • 2 carrots
  • 2 cups grape tomato (400 g)
  • olive oil, for drizzling
  • salt, to taste
  • pepper, to taste


  • 2 cups fresh basil (80 g)
  • 1 cup fresh parsley (35 g)
  • ½ cup cashews (65 g)
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon lemon juice
  • ½ cup olive oil (120 mL)

Nutrition Info

  • Calories 433
  • Fat 39g
  • Carbs 18g
  • Fiber 5g
  • Sugar 9g
  • Protein 6g

Estimated values based on one serving size.


  1. Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
  2. Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
  3. Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
  4. Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
  5. Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
  6. Enjoy!
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Summer Vegetable Pesto Ribbon Salad