Cool Zucchini, Carrot, and Radish Salad – “A Salad For Each Week” #22

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This is one of my favorite hot weather salads. It is light, cool, refreshing, and is the perfect dish to eat for keeping hydrated! Keep it in the fridge and toss with your favorite lettuce for a super quick green salad.

 

Cool Zucchini, Carrot, and Radish Salad

  • 1 medium zucchini

  • 1 large carrot

  • 8 radishes

  • 1/3 cup onion (thinly sliced and then cut in half)

  • 1 tablespoon olive oil

  • 1/2 tablespoon rice wine vinegar

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • 1/8 cup freshly chopped parsley

Thinly slice the vegetables into disks using a mandoline. Add them to a medium bowl. Add oil and remaining ingredients and stir until coated. Refrigerate until ready to serve.

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

 

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11 Comments

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  10. Tomato and Carrot Balsamic Salad – “A Salad For Each Week” #32 | Whole to the Core Blog
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