Carrot And Zucchini Linguini Salad
This vibrant and fresh salad features colorful ribbons of carrots and zucchini, paired with juicy cherry tomatoes, crunchy pumpkin seeds, and refreshing sprouts. Tossed in a zesty dressing made with fresh lemon juice and extra virgin olive oil, this salad is a delightful mix of textures and flavors that will brighten up any meal.
— Constant Cookbook
Ingredients
- 4 carrots, peeled
- 4 zucchini
- 6 ounces cherry tomatoes, halved
- 1/4 cup roasted pumpkin seeds or pepitas
- handful of sprouts
- few sprigs of chives, minced
- 4 teaspoons fresh squeezed lemon juice (about 2 lemons)
- 1/4 cup extra virgin olive oil
- sea salt and pepper
Instructions
- With a vegetable peeler, peel the carrot and the zucchini lengthwise to create long "linguine" ribbons. Place the carrot and zucchini ribbons in a large bowl of ice water while you make the dressing.
- To make the dressing, whisk together the lemon juice, olive oil, salt and pepper. Taste the dressing, it should be bright and tangy. You should also be able to taste the salt.
- Assemble salad by combining the rest of the ingredients and tossing with the dressing.
Cook Time
0M
Prep Time
PT15M
Yield
4
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