Fresh salad of vegetable ribbons in lemon dressing

Ingredients:

• 3 tbsp. l. olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/8 tsp smoked paprika
• 1 large carrot
• 1 large yellow zucchini
• 1 large zucchini
• 8 thick slices asparagus, very thinly sliced ​​into long ribbons
• 0.5 cup fresh parsley leaves
• 1 tbsp thinly sliced ​​fresh chives
• Special equipment: Y-shaped vegetable peeler
• Coarse salt and freshly ground black pepper

Preparation:

1. In a large bowl, combine the butter, lemon juice, and smoked paprika with 3/4 teaspoon salt and a few grinds of black pepper.
2. Using a vegetable peeler, slice the carrots, zucchini, and squash into thin strips. For zucchini and squash, it's best to peel only the sides, rotating them in a circular motion, and discard the core for another use.
3. Add the vegetable ribbons, asparagus, parsley, and green onions to the bowl with the dressing and toss gently to coat. Serve immediately.