Carrot-Squash Ribbon Salad

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2 Servings
Qty Unit Ingredient
2 med Carrots (140 g)
2 med Zucchini (315 g)
1 tbsp Cilantro
2 tbsp Tahini
1 tbsp Lemon juice
½ ea Garlic clove
1 tsp Sumac
1 pinch Hot Paprika
2 tbsp Olive oil
  1. Prep
    1. Use a vegetable peeler to cut carrots into ribbons
    2. Cut zucchini into ribbons
    3. Roughly chop the cilantro
    4. Juice the lemon
    5. Finely mince the garlic
  2. Cook
    1. Dressing
      1. In a small bowl add tahini, lemon juice, garlic, sumac, paprika, and oil; mix until emulsified
    2. Salad
      1. Toss carrots and zucchini in dressing and top with cilantro.=