Carrot and Zucchini Salad
Ensalada de Zanahorias y CalabacitasSalads of cooked vegetables are everyday fare in Mexico, and are often part of the entrée. This duo goes well with saucy dishes such as Grilled Chicken Breasts with Ancho Chile Sauce.
Ingredients
Makes 4 servings
- 4 medium carrots peeled and trimmed
- 3 medium zucchini washed and trimmed
- 1 tablespoon olive oil
- 1 to 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh mint
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- Cut the carrots and zucchini on the bias into oval slices about ¼ inch thick.
- Cut each oval in half lengthwise.
- Bring to a boil 1 cup of water in a medium nonstick skillet, and cook the carrots, covered, until barely tender, about 2 minutes.
- With a slotted spoon, remove the carrots to a large bowl and set aside.
- In the same skillet, cook the zucchini, uncovered until crisp-tender, about 1 minute.
- Drain and add to the bowl of carrots.
- Cool about 5 minutes.
- Stir in the oil, lime juice, mint, salt, and pepper.
Notes / Tips / Wine Advice:
Serve at room temperature.