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Author Notes: This is a pantry staple salad, something you can pull together quickly and serve at a summer lunch or picnic. The pumpkin and poppy seeds add crunch and flavor. You can substitute other grated veggies such as jicama or yellow squash, just make sure you are getting some color contrast. —BlueKaleRoad
- 3 carrots, grated
- 3 zucchini, grated
- 1/4 cup pumpkin seeds, toasted
- 2 tablespoons poppy seeds
- 1 lemon, juiced
- 1 teaspoon salt
- 1 tablespoon olive oil
- Mix the carrots, zucchini and seeds together. Whisk the lemon juice, salt and olive oil together. Toss the dressing with the salad and serve. The salad can be transported to a picnic already dressed.
- This recipe was entered in the contest for Your Best Picnic Dish
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