Herbed Zucchini And Carrot Salad Recipe

About this recipe

A refreshing, no-bake vegetable salad featuring zucchini, carrots, and fresh herbs, perfect for a diabetic-friendly dinner solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 stick Organic Celery Stick
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• 250 Ml Huilerie Beaujolaise 2 Year Aged Fruit Vinegar Cider, 250Ml
• - Golden Swan White Vinegar
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Chop 3 cups of zucchini, 2 cups of carrots, and 1 cup of celery into 1/2-inch pieces.
2. 2. Cook the zucchini and carrots in boiling water for 5-7 minutes until just tender, then drain and let cool slightly.
3. 3. In a large mixing bowl, combine the cooked zucchini and carrots with the raw celery.
4. 4. While the vegetables are still warm, toss them with 3 tablespoons of chopped parsley, 3 tablespoons of chopped scallions, and 2 tablespoons of cider vinegar.
5. 5. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of white vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour this dressing over the salad and toss to coat evenly.
6. 6. Chill the salad in the refrigerator for at least 30 minutes before serving.