PREP: 20 minutes | COOK: 0 minutes | YIELD: 5 x 1-cup servings

This is an Italian version of crudits, meaning raw vegetables. This dish takes the raw vegetables and turns them into bite-sized pieces and ribbons, then tosses them with a summery lemon vinaigrette. Eating the vegetables raw preserves their vital nutrients.

½ bunch baby asparagus, about ½ lb (225 g), stalk ends trimmed

2 baby yellow or crookneck squash, about ½ lb (225 g) each, ends trimmed

1 large carrot, peeled and trimmed

1 tsp (5 ml) lemon zest

Juice of ½ lemon

2 tsp (10 ml) extra virgin olive oil

Pinch each sea salt and freshly ground black pepper

2 Tbsp (30 ml) unsalted shelled sunflower seeds

Cut asparagus into ½-inch pieces on the diagonal. Using a vegetable peeler, peel squash and carrot lengthwise into ribbons. Add all prepared vegetables to a salad bowl.

In a small bowl, whisk together lemon zest and juice, olive oil, salt and pepper, and pour over vegetables. Gently toss to combine. Sprinkle with sunflower seeds and serve.

NUTRITIONAL VALUE PER SERVING:

Calories: 65 | Calories from Fat: 34 | Protein: 1 g | Carbs: 6 g | Total Fat: 4 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 59 mg | Cholesterol: 0 mg