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Shaved Carrot and Zucchini Salad

Photo: Johnny Autry; Styling: Lindsey Lower
Hands-on time 10 mins
Total time 10 mins
Yield Serves 6 (serving size: 2/3 cup)
Use a mandoline or Y-shaped vegetable peeler to make veggie shavings. This salad comes together in a flash.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 2 cups thinly shaved carrot
  • 2 cups thinly shaved zucchini
  • 1/4 cup thinly sliced red onion
  • 1/4 cup loosely packed fresh flat-leaf parsley
  • 2 tablespoons torn mint leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 68
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 3.3 g
  • polyfat 0.6 g
  • protein 1 g
  • carbohydrate 6.2 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 131 mg
  • calcium 25 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add carrot, zucchini, and onion; toss. Sprinkle with herbs, salt, and pepper; toss.
    Chopping Onion

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.