Zucchini And Carrot Vegan Salad Recipe

About this recipe

A refreshing and vibrant vegan salad featuring zucchini, carrots, and radishes, tossed in a zesty lemon and herb dressing. Perfect for a light yet satisfying dinner.

Ingredients

• 25 g Parsley
• 1 Bunch Nectr Mint Leaves (Chemical Free)
• 250 g Zucchini Yellow
• 200 g Orange Carrot (Gajar)
• 250 g Radish White (Mooli)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 2 ltr Figaro Extra Light Olive Oil
• 200 g Catch Sprinklers Iodisedtable Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Wash the zucchini, carrots, and radishes thoroughly under running water.
2. 2. Cut the zucchini, carrots, and radishes into thin julienne strips using a sharp knife or a mandoline slicer.
3. 3. In a small bowl, whisk together 2 tablespoons of lemon juice, 4 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper until well combined.
4. 4. Finely chop the parsley and mint leaves, then stir them into the dressing mixture.
5. 5. In a large mixing bowl, combine the julienned vegetables and pour the dressing over them. Toss gently to ensure the vegetables are evenly coated.
6. 6. Cover the bowl and let the salad stand at room temperature for 1 hour to allow the flavors to meld.
7. 7. Serve the salad chilled or at room temperature as a light dinner option.