Recipe of the Week: Middle Eastern Shaved Zucchini & Carrot Salad
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Stop by the Fresh Market at the Thunder Bay Regional Health Sciences Centre on Wednesdays from 11:30 am – 1:30 pm in the Cafeteria Courtyard to pick up some fresh, local, ingredients to make this featured recipe. |
Serves 4
Preparation time: 5 minutes
Ingredients
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3 yellow zucchini, thinly shaved with a potato peeler
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2 green zucchini, thinly shaved with a potato peeler
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4 coloured carrots, thinly shaved with a potato peeler
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Zest of ½ lemon
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Juice of 1 lemon
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3 tbsp olive oil
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2 tsp whole grain Dijon mustard
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Salt and pepper
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1 tsp sumac
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2 tbsp pistachio, finely chopped
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¼ pomegranate, seeds only
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¼ cup feta, finely crumbled
Directions
Put the shaved vegetables into the bowl.
Make the salad dressing by mixing together the lemon zest, juice, olive oil, mustard and a pinch each of salt and pepper.
Drizzle over the vegetables and sprinkle with sumac, pistachio, pomegranate seeds and feta. Toss to coat.