Carrot & Zucchini Salad

Updated at: Thu, 17 Aug 2023 05:30:12 GMT

Step 1

In a small bowl, stir together the cumin, coriander, cayenne and ½ teaspoon salt and 1 teaspoon pepper. Season the chicken on both sides with 2 tablespoons of the spice mix; set aside the remaining spice mix. In a large bowl, toss together the shallot, olives, the lemon zest and juice and zest and ½ teaspoon salt; set aside.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chicken in a single layer and cook until well browned on both sides, 3 to 5 minutes total, flipping the cutlets once. Transfer to a platter and tent with foil.

Step 3

Using a Y-style peeler, shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores. Do the same with the zucchini.

Step 4

To the shallot-olive mixture, stir in the remaining ¼ cup oil and the reserved spice mix. Add the carrots, zucchini and cilantro, then toss until coated. Taste and season with salt and pepper. Transfer the salad to the platter with the cutlets.

Step 5

Tip: Don’t shave the cores of the vegetables. Carrot tend to be tough and fibrous at the center, and zucchini seedy and spongy. After shaving away the outer parts, discard the cores that remain. Also, don't worry if the shavings vary in width; this adds to the visual appeal of the salad.

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