Use your vegetable peeler to make zucchini, cucumber and carrot ribbons for this unique salad. We dress the veggies with a lemon-dill vinaigrette.

Yield: Serves 8.



  • 1/4 cup canola oil
  • 2 tbsp white wine vinegar
  • 4 tsp chopped fresh dill
  • 2 tsp fresh lemon juice
  • 1/4 tsp granulated sugar
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp salt
  • 2 medium zucchini, trimmed and cut in half crosswise
  • 1 large carrot, trimmed and cut in half crosswise
  • 1/2 English cucumber, trimmed and seeded


  1. To prepare dressing, whisk together oil, vinegar, dill, lemon juice, sugar, pepper and salt until blended; set aside.
  2. Using a vegetable peeler and cutting lengthwise, cut long, thin, ribbon-like strips from zucchini, carrot and cucumber. There should be about 4 cups packed zucchini strips, 1 cup packed carrot strips and 1 cup packed cucumber strips.
  3. Combine zucchini, carrot and cucumber in a bowl. Add dressing and toss to combine. Serve immediately.
Nutritional analysis per serving: 76 calories, 6.9 g fat, 0.8 g protein, 3.4 g carbohydrate, 0.9 g fibre, 48 mg sodium
Tip: We used two 8 inch long zucchini in this recipe.