Teresa's Recipes
Refreshing Carrot and Zucchini Salad
This vibrant and refreshing carrot and zucchini salad brings together a medley of crisp, raw vegetables bathed in a tangy, homemade Dijon-lemon dressing. This salad is a riot of textures and flavors, offering a nutritious and low-calorie option that does not compromise on taste. Dating back to the Mediterranean cuisine, salads like this have been enjoyed for their health benefits and ability to cleanse the palate, making it a perfect addition to any meal.
Ingredients
- 1/2 teaspoon or to taste Salt
- 1/2 teaspoon or to taste Black pepper
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard
- 1/4 cup Olive oil
- 2 tablespoons, freshly squeezed Lemon juice
- 1/4 cup, finely chopped Fresh parsley
- 1/2 cup, thinly sliced Red onion
- 2 medium, grated Zucchini
- 2 medium, grated Carrots
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Calories: 200
- Fat: 14g
- Carbs: 17g
- Protein: 2g
- Sodium: 300mg
- Sugar: 10g
Instructions
- In a large mixing bowl, combine the grated carrots, zucchini, thinly sliced red onion, and finely chopped parsley.
- To prepare the dressing, in a separate small bowl, whisk together freshly squeezed lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until well combined. Adjust seasoning as per taste.
- Gradually pour the tangy Dijon-lemon dressing over the mixed vegetables in the large bowl.
- Toss the salad gently to ensure all the ingredients are evenly coated with the dressing. This step helps in amalgamation of flavors.
- For best results, refrigerate the salad for at least 30 minutes. This allows the vegetables to marinate and the flavors to fully meld.
- Serve your refreshing carrot and zucchini salad chilled for a healthy and delicious appetizer or side dish. Enjoy as is, or pair with grilled chicken or fish for a complete meal.