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| Shaved Carrot Zucchini Salad |
I really like efficiency. There are times when I want to
linger and enjoy the scenic route, but 97% of the time, I’m looking for ways to
be more efficient. It’s an innate personality trait (flaw?). Striving for
efficiency means I iron and lay out my work outfits over the weekend, simply to
save those 5 minutes each morning when I’d normally frantically pull something
from my closet and run the iron over it a few times. Striving for efficiency
means I often eat the
same breakfast over and over again, simply because it’s one less thing to
think about when I’m doing the dreaded chore of packing my lunch each day.
Efficiency came into play in this recipe, when I read the
instructions that ordered me to use a vegetable peeler to get a pile of carrot
and zucchini ribbons. Ain’t nobody got time for that! Instead, I pulled the
food processor from the cabinet and used one of the blades to shred thin discs
of the two vegetables. It might not be as pretty as a ribbon salad would’ve
been, but it was a heck of a lot faster, making me a heck of a lot happier!
Despite how you choose to prepare and eat this salad, I
think you’ll be pleased with the outcome. It’s an atypical side dish, a nice
change of pace from a green salad or grilled vegetables or kale chips, our
standbys. It can be made ahead of time and keeps well in the fridge. Best of
all, it’s quick and easy!
One Year Ago: Sausage and Egg Casserole with Mushrooms, Sun-dried Tomatoes, and Mozzarella
Two Years Ago: Banana Nut Granola Bars with Dried Cranberries and Asian Turkey Lettuce Wraps
Three Years Ago: Loaded Baked Potato Dip and Asian Edamame Salad
Four Years Ago: Southwestern Chicken Salad and Whole Chicken on the Grill
Shaved Carrot Zucchini Salad
Ingredients:
-2 tbsp extra-virgin olive oil
-2 tbsp fresh lemon juice
-1 tsp Dijon mustard
-1/4 tsp sugar
-2 cups thinly shaved carrot
-2 cups thinly shaved zucchini
-1/4 cup thinly sliced red onion
-1/4 cup loosely packed fresh flat-leaf parsley
-2 tbsp torn mint leaves
-1/4 tsp kosher salt
-1/4 tsp freshly ground black pepper
Directions:
1. Combine the first four ingredients in a medium bowl, stirring to combine. Add the carrots, zucchini, and red onion and toss to combine.
2. Sprinkle salad with hers, salt, and pepper, and toss. Refrigerate until ready to serve.
