By Eileen Latimore
Carrot and Zucchini Salad
4 steps
Prep:10minCook:1min
Tip: Don’t shave the cores of the vegetables. Carrot tend to be tough and fibrous at the center, and zucchini seedy and spongy. After shaving away the outer parts, discard the cores that remain. Also, don't worry if the shavings vary in width; this adds to the visual appeal of the salad.
Updated at: Thu, 17 Aug 2023 04:50:12 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
8
Low
Nutrition per serving
Calories167.9 kcal (8%)
Total Fat9.2 g (13%)
Carbs21.4 g (8%)
Sugars11.2 g (12%)
Protein3.7 g (7%)
Sodium533.9 mg (27%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
¾ teaspoonground cumin
½ teaspoonsground coriander
⅛ teaspooncayenne pepper
⅛ teaspoonKosher salt
pepper
¼ teaspoonground black pepper
1shallot
medium, halved and thinly sliced
½ cuppitted green olives
roughly chopped
1 teaspoonlemon zest
grated
3 tablespoonslemon juice
1 tablespoonextra-virgin olive oil
divided
1 poundcarrots
large, peeled
1 poundzucchini
medium
½ cupfresh cilantro
lightly packed
Instructions
Step 1
In a small bowl, stir together the cumin, coriander, cayenne, salt and pepper
Step 2
In a large bowl, toss together the shallot, olives, the lemon zest and juice and zest and ½ teaspoon salt; set aside.
Step 3
Using a Y-style peeler, shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores. Do the same with the zucchini.
Step 4
To the shallot-olive mixture, stir in ¼ cup oil spice mix. Add the carrots, zucchini and cilantro, then toss until coated. Taste and season with salt and pepper.
