Description
This Shaved Vegetable Salad is light and makes a lovely side dish that is easy to prepare!
Ingredients
Scale
- 2 medium zucchini
- 2 medium/large carrots
- 3/4 teaspoon salt
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons chopped fresh dill, plus extra for garnish, if desired
- salt and pepper
- 1/2 cup pecan pieces, roughly chopped
Instructions
- Using a vegetable peeler, shave the zucchini and carrot length-wise into thin strips. Place them in a large bowl and sprinkle with the salt. Toss to coat. Set the bowl aside.
- In a small bowl, whisk together the yogurt, lemon juice, vinegar, mustard, and fresh dill. If the dressing is too thick for your preferences, add water, 1 tablespoon at a time, until it is thin enough.
- In a small, dry skillet, toast the pecan pieces over medium heat until they are slightly darker and fragrant, a few minutes.
- Drizzle the dressing on the shaved vegetables, and gently toss to coat. Arrange the vegetables on a platter or shallow bowl. Season one more time with salt and pepper. Top with the toasted pecans and extra fresh dill, if using. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 124
- Sugar: 3.6 grams
- Fat: 8.1 grams
- Carbohydrates: 8.1 grams
- Protein: 3.1 grams