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In a small bowl or jar, whisk together the lemon juice, honey, and olive oil. Season with salt and pepper to taste.
In a large mixing bowl, add the zucchini and carrot ribbons. Pour the dressing over the top and toss gently until the vegetables are evenly coated.
Sprinkle with fresh parsley and sesame seeds or chopped nuts for extra flavor and crunch. Serve immediately for the crispest texture, or let it sit for 10–15 minutes to allow the flavors to meld.
Serving Tips
- Serve it chilled as a refreshing side to grilled chicken, fish, or tofu.
- Add chickpeas, feta, or avocado for a more substantial meal.
- It’s also a great make-ahead salad — just keep the dressing separate until you’re ready to serve.
Final Thoughts
This zucchini and carrot salad is proof that simple ingredients can shine when paired thoughtfully. It’s a colorful, healthy, and refreshing way to enjoy fresh produce — and it comes together in minutes. Whether you’re meal-prepping for the week or whipping up a last-minute side dish, this recipe is sure to impress.
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