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

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 500G Natoora French Mixed Heritage Carrots
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Sunita Lemon Juice Organic
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Picard Chopped Flat Parsley
• 50G Pepper Black Ground BWFO
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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 stir it 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.