Raw Carrot And Zucchini Salad
User Reviews
5
Raw Carrot And Zucchini Salad
Description
The Raw Carrot and Zucchini Salad features spiralized larger carrots and zucchini, creating long, noodle-like textures that offer a fresh crunch. Paired with halved cherry tomatoes, chopped pecans, sliced strawberries, and creamy avocado, the ingredients deliver a balance of juicy, nutty, and smooth elements. The dressing is a blend of olive oil, balsamic vinegar, and maple syrup, mixing oiliness with sweet and tangy notes that complement the vegetables and fruit. Tossing the spiraled veggies briefly in the dressing softens them slightly while preserving texture.
The salad is assembled by dividing dressed spiralized veggies into bowls and topping with the remaining ingredients, allowing the textural contrasts to shine. The interplay between the fresh produce and the dressing’s acidity makes this a palate-cleansing accompaniment or a light, nutritious snack.
To keep the salad crisp for leftovers, it’s advised to store the spiralized vegetables without dressing for up to two to three days. Allowing zucchini to drain in a strainer after spiralizing reduces moisture that could cause sogginess. Variations like omitting maple syrup or chickpeas can accommodate dietary preferences such as Whole30. Neutral oils can substitute for olive oil in the dressing if desired.
Ingredients
- 1 zucchini large
- 1 carrot large
- ⅔ cup chickpeas optional, avoid if low carb
- 1 cup cherry tomato halved
- ½ cup pecans chopped
- 8 strawberries slices
- ½ avocado
- 1.5 tbs olive oil for the dressing
- 2 tbs balsamic vinegar for the dressing
- ½ tbs maple syrup for the dressing
Instructions
- Start by peeling the carrot and spiralizing the carrot and zucchini.
- Whisk together the dressing ingredients.
- Toss the spiralized veggies in your dressing of choice and let sit for five minutes.
- Then, portion out the veggies into two bowls and top with the remaining ingredients.
Notes
- Store spiralized veggies separately from dressing to avoid sogginess; add dressing just before serving.
- Let zucchini drain in a strainer after spiralizing to reduce excess water in the salad.
- Use any neutral oil if olive oil is not available for the dressing.
- For Whole30 compliance, omit maple syrup and chickpeas, and choose an approved dressing substitution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 3g | 15% |
| Sodium | 45mg | 2% |
| Potassium | 794mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 5656IU | 113% |
| Vitamin C | 37mg | 41% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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