Carrots and Zucchini Salad

Shaved carrots and zucchini salad topped with red onion, walnuts, and honey lemon vinaigrette.

This carrots and zucchini salad is a great side dish to any meal, it is easy to make and simply delicious! I love fresh raw carrots and carrot salads – they have a nice sweetness, crunch and are wholesome. 

With zucchini now in season, I decided to experiment and added shaved zucchini to this salad, and it turned out amazing! This is a lovely side dish to grilled chicken, steak or fish. Using really good extra virgin olive oil will give you the best results.  It takes only about 10 minutes to make.

How To Make Carrots and Zucchini Salad

What you need:

4 large carrots, washed and ends cut off

1 zucchini, washed and ends cut off

1/4 cup red onion, thinly sliced

1/4 cup walnuts, chopped

1/4 cup extra virgin olive oil

2 Tbsp lemon juice

1/4 tsp organic honey

salt and pepper, to taste

Preparation:

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Shave carrots and zucchini into long thin strips, using vegetable peeler or mandoline. I prefer using the vegetable peeler for the carrots because they are long and thin, and the mandoline for the zucchini. Add thinly sliced red onion to the vegetables.

In a small bowl, combine olive oil, lemon juice, honey, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with walnuts and parsley.

Doesn’t this look delicious!

5 from 3 votes

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Shaved Carrots and Zucchini Salad

By: Neli Howard

Shaved carrots and zucchini salad topped with red onion, walnuts, and honey lemon vinaigrette. This carrots and zucchini salad is a great side dish to any

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

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Ingredients  

0.5x1x2x3x

• ▢ 4 large carrots, washed and ends cut off
• ▢ 1 zucchini, washed and ends cut off
• ▢ ¼ cup red onion, thinly sliced
• ▢ ¼ cup walnuts, chopped
• ▢ ¼ cup extra virgin olive oil
• ▢ 2 Tablespoon lemon juice
• ▢ ¼ teaspoon organic honey
• ▢ salt and pepper, to taste

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Instructions 

• Shave carrots and zucchini into long thin strips, using vegetable peeler or mandoline. Add thinly sliced red onion to vegetables.
• In a small bowl, combine olive oil, lemon juice, honey, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with walnuts and parsley.

Nutrition

Calories: 203kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 355mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10290IU | Vitamin C: 15.3mg | Calcium: 35mg | Iron: 0.6mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.