I make this zucchini and carrot salad with spiralized vegetables, bonito tuna fillets, and hard-boiled eggs. It's a simple way to switch up everyday salads, made with easy-to-find ingredients and dressed with lime juice, pink salt, extra virgin olive oil, and apple cider vinegar.
I love the contrast between the crunchy veggies, the bonito tuna, and the hard-boiled egg, which give the dish plenty of body. Cutting the vegetables into thin ribbons helps the dressing coat every bite nicely. If you're looking for a fresh zucchini and carrot recipe for a light lunch or hassle-free dinner, this combination is spot-on.
To keep mixing things up, try my Grilled Zucchini and Feta Salad and my Zucchini and Goat Cheese Salad, two great recipes featuring this same vegetable.
You can make thin ribbons using a vegetable peeler or cut them into thin julienne strips with a knife. Try to keep them thin so they are pleasant to eat and coat nicely with the dressing.
Yes, store the cut vegetables, bonito tuna, and hard-boiled eggs in sealed containers in the fridge, keeping the dressing separate. I recommend assembling and dressing the salad right before serving so the vegetables don't release too much liquid.
Yes, you can use canned tuna in olive oil instead of the bonito fillets. Adjust the olive oil in the dressing depending on how much oil you add from the tin, and taste before adding any salt.
