| 7 | 10 | 336 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 2 |
| 2 large | Carrots (julienned) |
| 2 large | Zucchini (julienned) |
| 3 cup | Baby spinach (for dressing) |
| 1/4 cup | Pumpkin seeds (pepitas) (for dressing) |
| 3 clove(s) | Garlic (for dressing) |
| 3 tbsp | Olive Oil, Extra Virgin (for dressing) |
| 1 pinch | Salt (for dressing, to taste) |
1. Julienne the carrots and zucchinis into a large bowl.
2. Place the rest of the ingredients in a food processor. Process until it’s reached the desired consistency.
3. Pour dressing over the julienned veggies and toss until well mixed.
Carrots
are an excellent source of beta carotene which is converted into vitamin A in the body and is SO important for immunity and vision
Zucchini
is a great source of vitamin C, vitamin B6, and potassium!
| Meat Alternative | 0.3 |
| Vegetables | 7.5 |
