Using your vegetable peeler to slice vegetables like carrots, parsnips, summer squash and cucumbers into ribbons makes for a beautiful presentation. Whether in a salad like this one or a swap-in for pasta, vegetable ribbons are a low-carb and vitamin-rich way to enjoy the season’s best produce.  Here, a simple vinaigrette is made and tossed with squash ribbons and thinly sliced red radishes. Fresh dill adds a bright note to the salad; I added in some roasted pistachios for crunch as well, but pine nuts, hazelnuts, or even pepitas would work nicely, too.

Tagged: Cooking Light, Cooking Light magazine, fresh dill, pistachios, radishes, raw vegetables, Salad, shaved squash, shaved vegetables, shaved zucchini, squash, summer salad, vegetarian, vinaigrette, yellow squash, zucchini