Middle Eastern Shaved Zucchini & Carrot Salad

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

With Middle Eastern quickly becoming the hot new trend in dining, I couldn’t help but want to whip up a healthy Middle Eastern inspired salad at home.This recipe was inspired by a shaved summer zucchini salad I had at Taste of Toronto by Robbie Hojilla of Hudson Kitchen. I was so in love with its simplicity and flavour that I had to whip something up similar at home.

You can find sumac, a very popular Middle Eastern spice with a lemony tangy flavour, at any Middle Eastern grocery store or in some regular grocery stores.

PC makes sumac under its Black Label, which is what I used in this recipe. Go ahead and free style with whatever shave-able veggies you’ve got in the house. I used a variety of coloured carrots, but keep it simple with orange if that’s all you got.

Take a peak at what I did and give it a try yourself. What are you doing with your excess zucchini this late Summer?

Middle Eastern Shaved Zucchini & Carrot Salad

This recipe was inspired by a shaved summer zucchini salad I had at Taste of Toronto by Robbie Hojilla of Hudson Kitchen. I was so in love with its simplicity and flavour that I had to whip something up similar at home.

5 from 2 votes

Print Pin Rate

Course: Salad

Cuisine: Middle Eastern

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 people

Calories: 190kcal

Author: Abbey Sharp

Ingredients

• ▢ 3 yellow zucchini thinly shaved with a potato peeler
• ▢ 2 green zucchini thinly shaved with a potato peeler
• ▢ 4 coloured carrots thinly shaved with a potato peeler
• ▢ Zest of 1/2 lemon
• ▢ Juice of 1 lemon
• ▢ 3 tbsp olive oil
• ▢ 2 tsp whole grain Dijon mustard
• ▢ Salt and pepper
• ▢ 1 tsp sumac
• ▢ 3 tbsp pistachios finely chopped
• ▢ 1/4 pomegranate seeds only
• ▢ 1/4 cup feta finely crumbled

Instructions

• Put the shaved vegetables into the bowl.
• Make the salad dressing by mixing together the lemon juice, zest, olive oil, mustard and a pinch each of salt and pepper.
• Drizzle over the vegetables and sprinkle with the sumac, pistachio, pomegranate seeds and feta. Toss to coat and enjoy.

Nutrition

Calories: 190kcal

Tried this Recipe? Pin it for Later!Mention @AbbeysKitchen or tag #abbeyskitchen!

Updated on October 23rd, 2020

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.