Lunch: Carrot and Zucchini Ribbons
Southwestern seasonings make this quick side salad a great complement to summer's grilled foods.
Ingredients
1 tbsp. fresh lime juice
1 tsp. vegetable oil
.13 tsp. chipotle chile powder
1/4 tsp. salt
1/4 tsp. Pepper
3 medium carrots
1 large zucchini
1/4 c. fresh cilantro leaves
Instructions
Whisk together lime juice, oil, chile powder, salt, and pepper in large bowl.
Use vegetable peeler to cut carrots into long ribbons. Stop peeling when you reach core; discard. Shave zucchini into ribbons; stop peeling when you reach seeds; discard. Cut all ribbons in half.
Add ribbons and cilantro leaves to bowl with dressing; toss until evenly coated.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
