Raw Carrot And Zucchini Salad
A delicious, nutrient-loaded carrot and zucchini salad topped with fresh strawberries, crunchy pecans and a tangy maple balsamic dressing.
Ingredients
- 1 zucchini large
- 1 carrot large
- ⅔ cup chickpeas optional, avoid if low carb
- 1 cup cherry tomatoes 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
- This salad recipe stores well in the fridge for 2-3 days without the dressing added to it
If you're making this for the next day, don't add the dressing. The noodles will seem a bit soggy if it sits too long. Any neutral oil works for olive oil.
Maple balsamic dressing is a great compliment but the lemon dressing from this soba noodle bowl is great also.
After you spiralize the zucchini, let them sit in a strainer while you do the carrot. This way any water from them can drip off.
Make it whole30 approved: omit the maple syrup in the dressing and use a whole30 approved salad dressing. Likewise, eliminate the chickpeas. This salad recipe stores well in the fridge for 2-3 days without the dressing added to it
- If you're making this for the next day, don't add the dressing. The noodles will seem a bit soggy if it sits too long. Any neutral oil works for olive oil.
- If you're making this for the next day, don't add the dressing. The noodles will seem a bit soggy if it sits too long.
- Any neutral oil works for olive oil.
- Maple balsamic dressing is a great compliment but the lemon dressing from this soba noodle bowl is great also.
- Maple balsamic dressing is a great compliment but the lemon dressing from this soba noodle bowl is great also.
- After you spiralize the zucchini, let them sit in a strainer while you do the carrot. This way any water from them can drip off.
- After you spiralize the zucchini, let them sit in a strainer while you do the carrot. This way any water from them can drip off.
- Make it whole30 approved: omit the maple syrup in the dressing and use a whole30 approved salad dressing. Likewise, eliminate the chickpeas. This salad recipe stores well in the fridge for 2-3 days without the dressing added to it
- Make it whole30 approved: omit the maple syrup in the dressing and use a whole30 approved salad dressing. Likewise, eliminate the chickpeas.
- This salad recipe stores well in the fridge for 2-3 days without the dressing added to it
Nutrition Information
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 424
% 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.