Recipe of the Week: Middle Eastern Shaved Zucchini & Carrot Salad


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


  • 3 yellow zucchini, thinly shaved with a potato peeler

  • 2 green zucchini, thinly shaved with a potato peeler

  • 4 coloured carrots, thinly shaved with a potato peeler

  • Zest of ½ lemon

  • Juice of 1 lemon

  • 3 tbsp olive oil

  • 2 tsp whole grain Dijon mustard

  • Salt and pepper

  • 1 tsp sumac

  • 2 tbsp pistachio, finely chopped

  • ¼ pomegranate, seeds only

  • ¼ cup feta, finely crumbled


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.

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