Zucchini and carrot salad

Vegetables are a popular and healthy product. In the season of their abundance, we suggest preparing a delicious salad of zucchini and carrots, because a plate with such a healthy dish combines not only taste, but is also the best example of a healthy diet. Vegetable salad with young fruits of zucchini is an easy meal and an indispensable snack that contains many vitamins.

The main secret of this dish is the use of young zucchini, which contain more vitamins, proteins and carbohydrates at an early age, and also predominate in taste and valuable nutritional qualities. They are popularly called a natural cure for many ailments and many consume raw zucchini to strengthen their immunity.

How to quickly and easily prepare carrot and zucchini salad

The first step is to rinse all the vegetables, without cutting off the skin, cut the zucchini with a special vegetable cutter, which is used to make Korean carrots.

Rinse the carrots, peel and cut in the same way as zucchini, or simply chop into thin strips, like for pilaf.

In a frying pan, heat some of the oil and simmer the carrots and onion, cut into half rings, in it, literally 2 minutes, until the vegetables are slightly softened.

Arrange the zucchini, chopped garlic, sprinkle with salt, season with black pepper and mix thoroughly.

Lastly, squeeze out some fresh lemon juice, add honey, stir and heat the vegetables over medium heat.

To serve, sprinkle with chopped parsley on a warm zucchini and carrot salad, add the rest of the olive oil and stir.

Now you know how to make a salad with zucchini and carrots. Well, the most caring housewives, following our recipe, can prepare a salad from zucchini for the winter. You can cook almost with the addition of any other vegetables; sweet peppers go well with zucchini, which perfectly complements the taste and is ideal for canning and storage.