• 38 Ratings

Fresh, seasonal vegetables shine in this simple no-cook salad featuring zucchini, carrots, and red onion.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion.

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  • Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.

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Instructions Checklist
Instructions Checklist
  • To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.

Nutrition Facts

117 calories; 9 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 202 mg sodium. 411 mg potassium; 8 g carbohydrates; 2 g fiber; 5 g sugar; 2 g protein; 0 g trans fatty acid; 7240 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

38 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 4