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Carrot and Zucchini Ribbon Salad


A refreshing medley of veggies with a fabulous, flavorful dressing! The sprouts add an element of crunch to the salad, and welcome nutrients!


1. Whisk all the dressing ingredients together in a small bowl. Taste and adjust seasoning if desired. This can be done a few days in advance.
2. Peel, wash, and dry the carrot and zucchini. Then peel along the entire length of each one, rotating as necessary, to create long, wide strips or ribbons. You can use as is, or, to soften slightly, lie ribbons on a baking sheet lined with parchment paper. Lightly drizzle with olive oil and sprinkle with salt. Bake in a preheated 300 degree Fahrenheit (150 degree Celsius C) oven for five to 10 minutes. Alternatively, pan-fry in a hot frying pan, drizzled with a drop of olive oil, for two to three minutes.
3. To assemble: Place lettuce, scallions, avocado, carrot ribbons, and zucchini ribbons in a large bowl. Drizzle with dressing and top with sprouts.


Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.