Sunday, August 8, 2010

Carrot and Zucchini Ribbon Salad

4 servings

1 zucchini, peeled
2 large carrots peeled
1 lemon, juiced
1 tablespoon olive oil
salt and pepper
2 cups fresh chopped parsley & dill

Use a vegetable peeler to make ribbons out of the zucchini and carrots. Toss with lemon juice, oil , salt, pepper and herbs. It tastes better if it sits in the fridge for an hour or two before serving.

- carrot and zucchini ribbon salad -

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