Carrot and Zucchini Linguini Salad
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots (4)
- Cherry tomatoes (6 ounces)
- Chives (3 sprigs)
- Pumpkin seeds or pepitas, roasted (1/4 cup)
- Sprouts (1 handful)
- Zucchini (4)
- Cooking & Baking
- Olive oil, extra virgin (1/4 cup)
- Sea salt and pepper (1)
- Drinks
- Lemon juice, fresh squeezed (4 teaspoons)
Preparation
Read recipe preparation on steamykitchen.com
Social Stats
63.5Rating
1-100
1-100
67Tweets
52Facebook
Shares
Shares
1StumbleUpon
Views
Views
250PinterestPins
Recipe Stats
Published May 29, 2011 (1 year ago).
24 people saved this recipe.
