Zucchini and carrot salad
Description
For vegetable salads, it's best to use fresh or canned young zucchinis that are slightly larger than a cucumber. These zucchinis have a very delicate flavor with a subtle nutty taste. Their skin is so thin that it doesn't need to be peeled. Another advantage of young zucchini is their tiny seeds, which are almost unnoticeable in the finished salad. Serve this dish at room temperature or chilled. Let's take a look and try a simple zucchini and carrot salad recipe.
Instructions
- 1
Step 1
Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add onion and carrot. Season with salt and pepper. Cook for 2-3 minutes, until the vegetables soften. Add garlic and cook for 30 seconds.
- 2
Step 2
Add zucchini and squash. Season with salt and pepper. Simmer for 2-3 minutes. The main goal is not to overcook the vegetables, but just to soften them slightly.
- 3
Step 3
Add white wine vinegar, lemon juice, and honey. Mix well, remove from heat, and stir in another tablespoon of olive oil and fresh parsley. Adjust all seasonings to taste.