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–+ servings
Zucchini carrot salad with fennel fronds

Eye-catching Zucchini-carrot Salad

Jani H. Leuschel
Thinly sliced fresh zucchini and carrot rounds doused in a lemony bath
2 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Salad, Side Dish, Starters
Cuisine Healthy, Mediterranean, Vegetarian
Servings 6 servings
Calories 80 kcal

Equipment

Ingredients
  

  • 2 zucchini small
  • 1 carrot 1 large or 2 small ones
  • 2 Tablespoons Fennel fronds chopped
  • 2 Tablespoons Italian parsley chopped
  • 3 tablespoons lemon juice freshly squeezed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic minced
  • Dash of cayenne
  • Pinch of nutmeg
  • Salt to taste

Instructions
 

  • Slice the zucchini into thin rounds using a mandoline, Sprinkle with kosher salt and allow to sit for 15 minutes. Rinse and then transfer to paper towels to dry.
    Zucchini rounds in a colander
  • While the salt is drawing excess moisture out of the zucchini, slice the carrots into thin rounds with the mandoline.
    sliced carrot rounds on putty background
  • Place the carrots in a medium bowl with the rinsed and dried zucchini.
  • Top the vegetables with the fennel fronds and the parsley.
  • Prepare the lemon marinade by whisking together the lemon juice, extra-virgin olive oil. garlic, cayenne and nutmeg. Taste and add salt, if necessary.
  • Pour the lemon bath over the herbs and vegetables and toss thoroughly.
  • Cover and refrigerate for at least 2 hours, preferably 4 or more.
  • Serve topped with extra fennel fronds.

Notes

The prep time includes the refrigerator time necessary for the ingredients to become properly introduced to one another.
The taste of this salad is very light and perfect for a hot day. Use green, fruity olive oil to enhance its vegetal flavors.
It will keep in the refrigerator for about 3 days.
 

Nutrition

Serving: 1gCalories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 13mgPotassium: 218mgFiber: 1gSugar: 2gVitamin A: 1941IUVitamin C: 17mgCalcium: 16mgIron: 1mg
Keyword anti-inflammatory, diabetic friendly, fiber-rich, Mediterranean diet, phytonutrients
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