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Carrot Zucchini Salad
This Carrot Zucchini Salad is made with fresh ingredients and no mayonnaise so it's perfect for all your summer picnics or an easy dinner side dish!
Servings
6
Calories
55
kcal
Author
Lisa Longley
Ingredients
2
carrots
outside peeled off and then peeled into ribbons
2
zucchini
peeled into ribbons
½
tsp
kosher salt
1
TBSP
extra virgin olive oil
2
TBSPs
fresh basil
cut into ribbons or torn up
4
TBSPs
grated parmesan
plus more for topping
1
tsp
lemon zest
1
TBSP
lemon juice
salt and pepper to taste
Instructions
Combine all ingredients in a large bowl and cover.
Refrigerate for at least four hours, or up to 24
Nutrition
Calories:
55
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
264
mg
|
Potassium:
235
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
3590
IU
|
Vitamin C:
14.3
mg
|
Calcium:
54
mg
|
Iron:
0.3
mg