I love using holidays like the 4th of July as an excuse to obsess over creating new recipes to bring to events (or to eat alone in your apartment while listening to the faint sound of fireworks in the distance). For anyone in search of a quick and easy salad to bring to that 4th of July cookout next week… Look no further my friends. This salad is fast, easy, delicious, and comes out so damn pretty! Make the dressing in a small container so you can dress it right before it’s served and I promise it will be a hit.
I’m sure this won’t be the last Independence Day recipe you see from me this year. I’ve been Googling things like “Patriotic foods” and “red, white, and blue things I can eat” for at least a week. Stay tuned!
ZUCCHINI RIBBON SUMMER SALAD
For the Salad:
1 summer squash
1 cup cherry tomatoes, halved
2 cups arugula
1 1/2 cups of corn kernels
2-3 scallions, chopped
6-7 heaping tablespoons ricotta cheese
For the Dressing:
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 small shallot, grated or finely minced
dried basil, garlic powder, red pepper flakes, sea salt, pepper to taste
1. With a vegetable peeler, peel long strips of the summer squash and zucchini into a large bowl.
2. Add the rest of the vegetables for the salad and toss.
3. In a separate bowl, whisk together all of the ingredients for the dressing adjusting the seasonings as needed.
4. Keep refrigerated separately until ready to serve. When ready to serve, toss the dressing with the salad to evenly coat and transfer to serving dish and top with dollops of ricotta cheese as desired.