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+ servings

Carrot and Zucchini Linguini Salad

Prep Time 15 mins
Servings 4


  • 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


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


Recipe from Salad Pride.
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