Hummus, Zucchini & Carrot


#46: Good down to the core

a fistful of arugula
long drizzle of Brianna’s Real French Vinaigrette
1/2 medium carrot
1 medium zucchini (I like this for using up cores leftover from ribbons!)
1/2 cup of your favorite available sweet or mildly spicy peppers (sweet, x-small Italian red ones & Anaheim shown here)
1–2 leafy stems of cilantro
large spoon dollop hummus

  • In a large bowl, toss greens in dressing then pile on plate. Grate zucchini and carrot into your tossing bowl. Add thinly sliced peppers and chopped cilantro if you like. Add to plate on top of greens. Fish with a large spoon dollop of hummus.