Zucchini, Carrot, and Radish Salad

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Zucchini, Carrot, and Radish SaladRecipe

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford

We love the look and texture of raw shaved vegetables: tender, crisp, and thin enough to quickly absorb a vinaigrette. Zucchini is usually available year-round, but you can also substitute mixed greens. Serve along with Sheet Pan Beef and Black Bean Nachos

Serves 4 (serving size: about 1 cup)

Ingredients

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2 medium carrots, shaved into ribbons (about 1 cup)
1 large zucchini, shaved into ribbons (about 2 cups)
1 cup very thinly sliced radishes
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

Preparation

Combine all ingredients in a large bowl; toss.

Created date

October 2016

Nutritional Information

Calories 95
Fat 7.4 g
Satfat 1.1 g
Monofat 5.4 g
Polyfat 0.8 g
Protein 2 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 159 mg
Calcium 31 mg
Sugars 4 g
Est. Added Sugars 0 g