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Saturday, July 13 2013

Fresh, seasonal vegetables shine in this simple no-cook salad featuring zucchini, carrots, and red onion.

 

 

Recipe from 
Servings: 6 to 8
Prep Time: 50 mins
 
 
 
ingredients
 
  •  
    3      medium yellow or green zucchini
  •  
        Kosher salt
  •  
    4      medium carrots
  •  
    1/2     small red onion
  •  
    1 - 2    cups   torn leaf lettuce
  •  
    3    tablespoons   lemon juice
  •  
    1/4   cup   olive oil or canola oil
  •  
    2    tablespoons   snipped fresh dill
  •  
        Freshly ground black pepper (optional)
 
directions
With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion.
 
 
Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refridgerate 1 hour or up to 12 hours before serving.
 
 
To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.
 
 

 
nutrition information
Per Serving: cal. (kcal) 117, Fat, total (g) 9, chol. (mg) 0, sat. fat (g) 1, carb. (g) 8, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 2, vit. A (IU) 7240, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 202, Potassium (mg) 411, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:00 am   |  Permalink   |  0 Comments  |  Email
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