Description
A delightful and colorful salad featuring vibrant carrot ribbons and crisp cucumber with a zesty dressing, perfect for any meal.
Ingredients
Scale
- 4 large carrots, peeled
- 1 small cucumber, seeded and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons toasted sunflower seeds or pumpkin seeds
Instructions
- Create carrot ribbons: Use a vegetable peeler to shave the carrots lengthwise into thin ribbons. Place the ribbons in a large mixing bowl.
- Add cucumber: Toss the thinly sliced cucumber into the bowl with the carrot ribbons.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, and season generously with salt and pepper until well combined.
- Combine: Pour the dressing over the carrot and cucumber mixture. Toss gently to ensure everything is evenly coated.
- Mix in herbs: Fold in the chopped parsley and mint until they are evenly distributed throughout the salad.
- Garnish: Just before serving, sprinkle the toasted sunflower seeds or pumpkin seeds over the salad for added crunch.
- Serve: Enjoy immediately or refrigerate for up to 1 hour to let the flavors meld.
Notes
For a vegan option, substitute honey with agave syrup. Store leftovers in an airtight container for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg