Vegetable Ribbon Salad
Vegetable Ribbon Salad
After weight loss surgery it can be hard to find new and exciting side dishes to pair with your protein!
Many patients end up with only the protein or they might throw a can of green beans on the side.
Getting “stuck in a rut” can apply to anything. Exercise. Protein meals. Definteily side dishes.
We put so much emphasis on the protein protein protein that the vegetable side dish becomes such a distant thought! Oh yeah…what should I put with this??
I ceratinly have my go-to’s (I’ll include some below) but this vegetable ribbon salad is certainly up there. I use my tradidtional carrot peeler but you can use any of the fancy vegteable stripping tools they have now (okay, I have plenty. And I really love my serrated peeler the most and it’s from Pampered Chef –> click this link for an Amazon (affiliate link) to see a serrated peeler.
For this salad I use a green zucchini, a yellow squash and a carrot or two. Sometimes I toss it with a low sugar marinara sauce (the lowest sugar I can find anyway) or just sprinkle it with sea salt and black pepper to eat with the main meat – burger patty, fish fillet, chicken breast, etc.
You can get creative with seasonings, spices and even light amounts of condiment like a pesto sauce!
Other fast vegetable side dishes:
Sweet Baby Carrots – members recipe
Vegetable Ribbon Salad
Ingredients
- 1 Zucchini Squash
- 1 Yellow Squash
- 1 Carrots
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Wash and peel the zucchini, squash and carrots using a vegetable peeler.
- Heat a large pot of water to boiling. Add veggies and boil for 3 minutes.
- Remove vegetables from water, pat dry and season with salt and pepper. Note: This recipe is best paired with a protein source that contains a small amount of sauce. If no sauce, add a small amount of marinara sauce for added flavor.