1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Zucchini Carrot Dill Salad


2 cups chopped zucchini
2 cups chopped carrots
1 Tablespoon dried dill
1 teaspoon sea salt
1/4 cup olive oil
1/3 cup + 2 teaspoons fresh lemon juice


Chop the carrots coarsely in the food processor into small but crunchy bits. You do not want this to be mushy, but to have texture and be chewy. Take carrots out of processor and put in large mixing bowl. Add zucchini to processor. Chop to same size as carrots but be careful not to turn zucchinis into mush. Add to carrots with rest of ingredients. Toss to blend well. Serve alone or on a bed of lettuce greens.

Brenda Cobb, Living Foods Institute, Atlanta


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