Shaved Carrot and Zucchini Salad

Photo: Johnny Autry; Styling: Lindsey Lower

Use a mandoline or Y-shaped vegetable peeler to make veggie shavings. This salad comes together in a flash.

Yield: Serves 6 (serving size: 2/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 1g
  • Carbohydrate: 6.2g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 131mg
  • Calcium: 25mg

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

Preparation

  1. 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.
Note:

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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shaved Carrot and Zucchini Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy