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Carrot Zucchini Salad

Light, colorful, and packed with nutrients, this Carrot Zucchini Salad is bursting with flavor and crunch, making it a perfect side dish or refreshing snack.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: Healthy, Vegetarian
Servings: 4 servings
Calories: 150kcal

Ingredients

Vegetables

  • 2 large Carrots Peeled and cut into ribbons
  • 2 medium Zucchinis Peeled and cut into ribbons

Seasoning

  • 0.5 teaspoon Kosher Salt
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Fresh Basil Cut into ribbons or torn
  • 4 tablespoons Grated Parmesan Cheese Plus more for topping
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Lemon Juice

Additional Seasoning

  • Salt and Pepper To taste

Instructions

  • Step 1: Prepare the Vegetables. Begin by washing your carrots and zucchinis well. After peeling the carrots, use a vegetable peeler to slice them into thin ribbons. Repeat this process with the zucchinis, ensuring you discard the ends.
  • Step 2: Salt the Vegetables. In a large mixing bowl, add the carrot and zucchini ribbons along with the kosher salt. Toss gently to combine. Let it sit for about 10 minutes.
  • Step 3: Dress the Salad. After 10 minutes, drain any excess moisture from the bowl. Add the extra virgin olive oil, fresh basil, grated parmesan, lemon zest, and lemon juice. Toss everything together until well coated.
  • Step 4: Season to Taste. Taste your salad and add additional salt and pepper as needed.
  • Step 5: Serve and Enjoy. Transfer your Carrot Zucchini Salad to a serving bowl. Finish with an extra sprinkle of parmesan on top. Serve immediately, or let it chill in the fridge for a few minutes before serving.

Equipment

  • Mixing Bowl
  • Vegetable Peeler

Notes

Leftover Carrot Zucchini Salad can be stored in an airtight container in the refrigerator for up to 2 days. Refresh the salad with a splash of lemon juice or olive oil before serving.