Serves: 4
Total Calories: 68
1. Cut the carrots and zucchini on the bias into oval slices about 1/4 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.
2. 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. Serve at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Carrot and Zucchini Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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