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Zucchini, Carrot, and Radish Salad

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford
Yield

Serves 4 (serving size: about 1 cup)

We love the look and texture of raw shaved vegetables: tender, crisp, and thin enough to quickly absorb a vinaigrette. Zucchini is usually available year-round, but you can also substitute mixed greens. Serve this alongside Sheet Pan Beef and Black Bean Nachos

Ingredients

  • 2 medium carrots, shaved into ribbons (about 1 cup)
  • 1 large zucchini, shaved into ribbons (about 2 cups)
  • 1 cup very thinly sliced radishes
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 95
  • fat 7.4 g
  • satfat 1.1 g
  • monofat 5.4 g
  • polyfat 0.8 g
  • protein 2 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 159 mg
  • calcium 31 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine all ingredients in a large bowl; toss.