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.
Servings 2 servings
Calories 424kcal
Equipment
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.
Video
Notes
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- 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.
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- Maple balsamic dressing is a great compliment but the lemon dressing from this soba noodle bowl is great also.
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- 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.
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- 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
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Nutrition
Calories: 424kcal | Carbohydrates: 33g | Protein: 9g | Fat: 30g | Saturated Fat: 3g | Sodium: 45mg | Potassium: 794mg | Fiber: 9g | Sugar: 15g | Vitamin A: 5656IU | Vitamin C: 37mg | Calcium: 84mg | Iron: 3mg