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Photo: Johnny Autry; Styling: Lindsey Lower Photo by: Photo: Johnny Autry; Styling: Lindsey Lower

Shaved Carrot and Zucchini Salad

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

Cooking Light APRIL 2013

  • Yield: Serves 6 (serving size: 2/3 cup)
  • Hands-on:10 Minutes
  • Total:10 Minutes

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. 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.

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
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Shaved Carrot and Zucchini Salad recipe

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