Carrot And Zucchini Linguini Salad
This colorful and refreshing summer salad is a feast for the eyes and the tastebuds. Crunchy carrot and zucchini ribbons are dressed in a zesty mixture of fresh lemon juice and extra virgin olive oil, creating a bright and flavorful dish. Topped with juicy cherry tomatoes, roasted pumpkin seeds, and fragrant chives, this salad is the perfect balance of flavors and textures. The addition of sprouts adds a fresh, crisp element, making this salad a vibrant and satisfying 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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