Carrot and Zucchini Salad with Seeds

By • June 23, 2011 • 2 Comments

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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

Serves 4

  • 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
  1. 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.
Jump to Comments (2)

Tags: quick, Vegan

Comments (2) Questions (0)


over 1 year ago Celestyyne

Though very healthy, I found the salad became a bit soupy after sitting for just 30 minutes. Do you squeeze the zucchini/carrots to remove moisture first?


over 1 year ago BlueKaleRoad

Hi, I'm sorry it became soupy for you...I haven't had that happen before. I don't squeeze the veggies first, although perhaps that would help in the future. I'm delighted you made the salad and hope it turns out better for you if you make it again. Hope you're enjoying this holiday season!