Zucchini and Carrot Salad

I know Autumn is in a few weeks but I am trying to get the most out of it by continuing to find salad recipes. And this one was a winner. I paired it with a grilled salmon. It was delightful meal.

Zucchini and Carrot Salad

Adapted from Olga's Flavor Factory

• Instructions
• 1 large zucchini, julienne finely
• 2 medium yellow squash, julienne finely
• 1 large carrot, julienne finely
• 1 shallot, sliced
• 1 garlic clove, minced
• 2 Tablespoons olive oil, divided
• ½ Tablespoons white wine vinegar
• 1-2 Tablespoons lemon juice
• ½ Tablespoon honey
• salt, pepper
• 1-2 Tablespoons fresh parsley, minced

1. Cut the zucchini, squash, carrot and shallot. You should have about 4 cups of zucchini and squash total.
2. I like to julienne the vegetables very finely. That’s my preference. Use a mandoline if you have one, unless you’re like me and derive a weird enjoyment from cutting it all by hand.
3. Heat 1 Tablespoon of olive oil in a skillet on medium high heat. Add the shallots and carrots. Season with salt and pepper. Cook for about 2-3 minutes, until the vegetables soften a little.
4. Add the garlic and cook for about 30 seconds.
5. Add the zucchini and squash. Season with salt and pepper. Cook for about 2-3 minutes, just until the zucchini and squash heat through. If you cook it too long, they will become soggy and leech a lot of liquid.
6. Add the white wine vinegar, lemon juice and honey. Heat it through and toss all the vegetables together. Off the heat, add another Tablespoon of olive oil and fresh parsley. Toss to combine.
7. Serve at room temperature or cold.