Make Ahead

Carrot and Zucchini Salad with Seeds

June 23, 2011
0 Ratings
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
In This Recipe
  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.
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  • BlueKaleRoad
  • Ghazzzit
I am a passionate home cook for my family and friends. I recently started writing a food blog ( and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!

    2 Reviews

    Ghazzzit December 24, 2013
    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?
    Author Comment
    BlueKaleRoad December 24, 2013
    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!