Zucchini and Carrot Salad

Zucchini and Carrot Salad

Summer meals should taste vibrant and fresh.They should also be beautiful. At least, in my opinion.

For those of you who plant gardens and don’t know what to do with your zucchini once it starts growing, seemingly uncontrollably, you will fall in love with this delightful salad. The crisp texture pairs really well with the fresh flavors of the veggies and aromatics. The dressing takes seconds to whisk together and brings the salad together in a perfect side dish, that is so colorful and beautiful, as promised.

Wouldn’t this look great at your next party? Is it easy enough to make in 10 minutes or less for an addition to your weeknight meal? Absolutely.

Ingredients:

1 large zucchini, julienne finely

2 medium yellow squash, julienne finely

1 large carrot, julienne finely

1 shallot, sliced

1 garlic clove, minced

2 Tablespoons olive oil, divided

1/2 Tablespoons white wine vinegar

1-2 Tablespoons lemon juice

1/2 Tablespoon honey

salt, pepper

1-2 Tablespoons fresh parsley, minced

Cut the zucchini, squash, carrot and shallot. You should have about 4 cups of zucchini and squash total.

I like to julienne the vegetables very finely. That’s my preference. Use a mandoline if you have one, unless you’re like me and derive a weird enjoyment from cutting it all by hand.

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IMG_2505 (500x334)Heat 1 Tablespoon of olive oil in a skillet on medium high heat. Add the shallots and carrots. Season with salt and pepper. Cook for about 2-3 minutes, until the vegetables soften a little. IMG_2516 (500x334)Add the garlic and cook for about 30 seconds. IMG_2518 (500x334)Add the zucchini and squash. Season with salt and pepper. Cook for about 2-3 minutes, just until the zucchini and squash heat through. If you cook it too long, they will become soggy and leech a lot of liquid.

The main reason we are cooking this salad it to remove the raw crunchiness from the carrots just slightly and also for the shallots and garlic to have a much  more milder taste. The zucchini barely needs to cook at all. The salad feels so fresh and light but doesn’t have the harshness that raw vegetables tend to have.

IMG_2519 (500x334)Add the white wine vinegar, lemon juice and honey. Heat it through and toss all the vegetables together. Off the heat, add another Tablespoon of olive oil and fresh parsley.

You can really adjust the flavors to your taste. Add more or less sweetness, acidity, saltiness, etc. Toss to combine. IMG_2520 (500x334)Serve at room temperature or cold.

Didn’t I tell you it was easy?

Zucchini and Carrot Salad (500x334) - Copy

Zucchini and Carrot Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4-6
Ingredients
  • 1 large zucchini, julienne finely
  • 2 medium yellow squash, julienne finely
  • 1 large carrot, julienne finely
  • 1 shallot, sliced
  • 1 garlic clove, minced
  • 2 Tablespoons olive oil, divided
  • ½ Tablespoons white wine vinegar
  • 1-2 Tablespoons lemon juice
  • ½ Tablespoon honey
  • salt, pepper
  • 1-2 Tablespoons fresh parsley, minced
Instructions
  1. Cut the zucchini, squash, carrot and shallot. You should have about 4 cups of zucchini and squash total.
  2. I like to julienne the vegetables very finely. That's my preference. Use a mandoline if you have one, unless you're like me and derive a weird enjoyment from cutting it all by hand.
  3. Heat 1 Tablespoon of olive oil in a skillet on medium high heat. Add the shallots and carrots. Season with salt and pepper. Cook for about 2-3 minutes, until the vegetables soften a little.
  4. Add the garlic and cook for about 30 seconds.
  5. Add the zucchini and squash. Season with salt and pepper. Cook for about 2-3 minutes, just until the zucchini and squash heat through. If you cook it too long, they will become soggy and leech a lot of liquid.
  6. Add the white wine vinegar, lemon juice and honey. Heat it through and toss all the vegetables together. Off the heat, add another Tablespoon of olive oil and fresh parsley. Toss to combine.
  7. Serve at room temperature or cold.

 

 

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Comments

  1. Shirley says

    It looks so fresh and beautiful. I love salads and soups.I will try it this weekend.
    Olga, I can understand the weird enjoyment that you get from chopping because I donot use mandoline. I love to cut everything and longing to have icook knife set.
    By the way …how did you celebrate your Birthday…what was the birthday surprise from your hubby? Forgive me if I m getting too personal.

    • says

      My husband came home from work early, which is such a treat for me. We spent the day together and he took me out to a really nice restaurant. It was perfect.

  2. Oksana K says

    Made this salad a week ago – turned out great! We loved it, so I made it again today to take to a family potluck! Can’t wait for everyone to enjoy this new delish salad!!

    • says

      Roza K,
      Yep, white wine vinegar should be available in most grocery stores. Just look in the condiment aisle, with all the other vinegars.

  3. Elina says

    Hi Olga, so this salad is a hit every time I make it, whether at home for dinner or as a side dish at a baby shower! Thanks for the recipe!!!

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