Zucchini, Carrot, and Radish Salad

Name: Zucchini, Carrot, and Radish Salad
Yield: Serves 4 (serving size: about 1 cup)
Ingredients: 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

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Yield

Serves 4 (serving size: about 1 cup)

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

Robin Bashinsky
RECIPE BY Cooking Light November 2016

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

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

How to Make It

Combine all ingredients in a large bowl; toss.

Zucchini, Carrot, and Radish Salad

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Zucchini, Carrot, and Radish Salad

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