With a vegetable peeler or mandolin shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips lengthwise and thinly slice onion.
Rinse zucchini and allow to drain in colander. To assemble salad, in a 2-quart square dish layer one third each of the vegetables and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.
To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.
Each serving: 117 calories, 9 g. fat, 202 mg. sodium, 8 g carbs, 2 g fiber, 2 g protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (384g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (37%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 1013mg||35 %|
|Potassium 1139.3mg||30 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 25.4g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 223
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