Zucchini and Carrot Salad

Zucchini and basil are thriving now. Why not combine them in this easy summer salad?

Basil protects chromosomes from radiation damage and protects the whole body from unwanted bacteria. We should probably eat it daily in the summer.

Zucchini helps lower cholesterol, and has beneficial fiber that protects against forms of cancer. Walnuts are good for the cardiovascular system. Carrots are great for the eyes.

Yes, this is a healthy salad. But it actually tastes good too. It's a great accompaniment to a sandwich or bean burger. Combined with a green salad it makes a nice light meal when appetites are suffering from the heat. I adapted it from Season to Taste by Jeannette Ferrary and Louise Fiszer. I hope you enjoy it.

Zucchini and Carrot Salad
1 zucchini
1 carrot
2 tbsp basil, packed
2 tbsp walnuts
2 tsp capers
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp dijon
salt and pepper to taste

In a food processor (or on a grater if you prefer) shred the zucchini and carrot. Turn out into a bowl.

Shred the basil. Toast the walnuts lightly in a heavy frypan for 4-5 minutes until they are fragrant. Chop them coarsely. Add the basil and walnuts to the bowl, along with the drained capers.

Whisk together the olive oil, lemon juice and dijon. Season to taste. Pour over the salad and toss well.

Serves 2