Carrot and Zucchini Linguini Salad

david-bez-salad-feature-

The anatomy of the perfect salad for me goes something like this:

happy produce + vivid colors + variety of shapes and textures + big crunch topping + light, tangy dressing

For Scott and the boys, it’s:

cheese + cold, crispy lettuce + cheese + crunchy croutons + cheese + ranch dressing + topping of more cheese

Given that, I’ve been trying to find ways to add a bit more variety (uh, and health) to their salad repertoire and found a blog that has become my go-to for salad inspiration. Salad Pride is written by David Bez, an Italian Art Director living in London. Several times a week, David posts a new salad, listing ingredients in both English and Italian. If the lush salad photography isn’t sexy enough, just try  reading a recipe in Italian. He’s got nearly 250 salads on his site, you’re sure to find one that’s perfect for tonight.

The salad he’s sharing on Steamy Kitchen is my top pick – long ribbons of carrot and zucchini are the “linguine” made with a vegetable peeler. Juicy, ripe tomatoes, tickly grassy sprouts, crunchy pumpkin seeds, sharp oniony chives and a light dressing of olive oil, lemon juice and salt/pepper. I love it. I’ve included his recipe as-is in the post and modified it in the printable recipe box to serve 4. ~Jaden

***

Hello, my name is David. I’m not a chef, I’m just a food lover, an Italian food lover.
I started eating salads in the office because I wanted something healthy for my lunch.
And I wanted something easy to prepare, easy enough to prepare at my desk.
So I started having salads every day for lunch in the office.
My colleagues seemed to love my salads and kept wanting to tuck in.
As even the junk food fans and the heavy meat eaters were fascinated by them,
I thought they might interest a wider audience, so I started to take pictures and posting them on a blog.

I’ve been creating a new salad every single day for almost a year now.
It’s quite easy to get bored doing the same thing over and over again, and yet, because I love eating and I’m always curious to try different ingredients and flavours.
I use my imagination to make my lunch break an exciting occasion to explore new possibilities.
That’s why I employ a variety of ingredients and I like to experiment by mixing and matching tastes.

I’m not a proper vegetarian, but I like to eat a lot of fruit and veg. I care both about my health and the health of the planet. That’s why I try to use only organic, fair-trade and sustainable ingredients.
I love salads and it hurts me when they are treated just as a sad and unsexy side dish. Salads can be creative and balanced, healthy and tasty, a fulfilling meal.
They can help you lose weight or just stay in shape. At the same time, they can also help you to maintain a healthy heart and to avoid serious diseases, as recent studies suggest (such as The China Study).

I try to give salads the importance they deserve, as a complete and delicious course, and I hope my salads can inspire others to try them and enjoy a healthy diet, as I do.

Carrots and Courgettes Linguini with Tomatoes

Ingredients for 1:
1 Carrot sliced with a potato peeler
1 Courgette (Zucchini) sliced with a potato peeler
Chives
Handful of pumpkin seeds
Radish Sprouts
Cherry Tomatoes 100 gr

Dressing:
Extra virgin olive oil
balsamic vinegar (or lemon juice)
Salt and pepper

————————
Linguine di carote e zucchine con sugo di pomodorini

Ingredienti per 1:
1 carota tagliata con un pelapatate
1 zucchina (Zucchini) a fette con un pelapatate
Erba cipollina
Manciata di semi di zucca
Germogli di Ravanello
Pomodorini 100 gr

Condimento:
Olio extra vergine di oliva
aceto balsamico (o succo di limone)
Sale e pepe

Print

Carrot and Zucchini Linguini Salad

Servings: 4 Prep Time: 15 minutes Cook Time: 0 minutes
david-bez-salad-feature-

Recipe from Salad Pride

Ingredients:

4 carrots, peeled
4 zucchini
6 ounces cherry tomatoes, halved
1/4 cup roasted pumpkin seeds or pepitas
handful of sprouts
few sprigs of chives, minced
4 teaspoons fresh squeezed lemon juice (about 2 lemons)
1/4 cup extra virgin olive oil
sea salt and pepper

Directions:

1. With a vegetable peeler, peel the carrot and the zucchini lengthwise to create long "linguine" ribbons. Place the carrot and zucchini ribbons in a large bowl of ice water while you make the dressing.

2. To make the dressing, whisk together the lemon juice, olive oil, salt and pepper. Taste the dressing, it should be bright and tangy. You should also be able to taste the salt.

3. Assemble salad by combining the rest of the ingredients and tossing with the dressing.

Salads for my boys

Several weeks ago, David wanted to create some salads with my boys in mind: crispy, crunchy, no bitter, no tomatoes. David created 5 salads for them and I chose the last salad from his archive.

Pecorino Cheese, Croutons and Blueberries

Red Peppers, Cauliflower and Carrots

Goat Cheese, Scrambled Eggs and Toasted Bread

Orange, Fennel and Spinach

Mushrooms, Goat Cheese and Walnuts

Peas, Carrots and Pecorino Cheese

 


Comments 26

  1. gfveg

    i’ve been stuck on steamed broccoli for WAY too long and you’ve inspired me to reach out salad-wise and vegetable-wise. can you believe a vegetarian who almost always eats one vegetable? well, not quite–a boring salad at night. but these are gorgeous!! i’m moving on up!

  2. Laura

    I’m much more partial to the kind of salad you like than your boys – though my husband would be crazy for their cheesy salad tastes! Thanks for sharing the Salad Pride blog! There are so many wonderful flavor combinations that a salad can create but sometimes you just need a little bit of inspiration to find the perfect one!

  3. Averie (LoveVeggiesandYoga)

    “happy produce + vivid colors + variety of shapes and textures + big crunch topping + light, tangy dressing”— That describes my perfect salad too!

    As a vegetarian (recently just moved from Vegan back to Veg b/c baking with real butter is just more fun..haha) but I eat tons of plants and eat a salad every day. I dont blog about them all but I love David’s link and prose.

    And Jaden, I was stalking your old posts last night about your Lowell Evo lamps, and looking at some of your “out-takes” on posts where you gave the photos leading up to the money shot. LOVE THEM!

    And thanks for the pinterest follow, even tho I have done nothing with my own, I am following a whole bunch of ppl :)

  4. Nicole

    This post is perfect timing. I had three of the most amazing salads in Charleston, SC this past week. One of them had ribbons of zucchini much like this salad. I was thinking to myself that is would be great to make more of these types of salads. Salad Pride is great, I had never seen this site before. Thanks for sharing.

  5. Nelly Rodriguez

    This is definitely my kind of salad, hearty with crunchy produce. I am NOT a fan of lettuce based salads, just not my thing. But this…this looks bellisimo!

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  7. joey

    We are always looking for more good salad ideas! This, and the others, look and sound amazing! Thanks for the recipe and link :)

  8. TuyetHoaTienTu

    I love salads! They are colorful and deliciously healthy! :)Thanks for this recipe! :)

  9. love cooking

    I am not a “salad” man, I love meat. But after read the recipe and saw the pictures, it look so delicious. I think I will give it a try.

  10. Mary at Deep South Dish

    That’s a beautiful salad! My husband thinks a salad is a lead-in to a meal but I love to make a main dish salad as my meal – especially in the heat of these southern summers for sure. I love the way you described your perfect salad!!

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  12. Jenn from Much to My Delight

    I love colorful food! It makes me feel so good about diving right in. This salad looks excellent and I love the combination of textures and flavors. I must check out Salad Pride–thanks for the rec!!

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