Description
This Fresh Cucumber and Carrot Salad offers a vibrant taste boost with crisp cucumbers, sweet carrots, and fresh herbs tossed in a zesty lemon and olive oil dressing. It’s a quick, healthy, and refreshing side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 2 medium cucumbers (firm and unblemished)
- 2 large carrots (fresh and vibrant)
Herbs
- 0.25 cup fresh parsley or dill (finely chopped)
Dressing
- 3 tablespoons extra virgin olive oil
- 1 medium lemon (juiced)
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Vegetables: Peel the cucumbers and carrots, then slice them into thin rounds or matchsticks to ensure an even texture in the salad.
- Chop the Herbs: Finely chop fresh parsley or dill to add a burst of flavor.
- Combine Ingredients: In a large mixing bowl, mix the sliced cucumbers, carrot sticks, and chopped herbs.
- Add Dressing: Pour in the extra virgin olive oil and freshly squeezed lemon juice over the vegetables and herbs.
- Season: Sprinkle salt and black pepper to taste.
- Toss Salad: Toss everything together gently but thoroughly so that all pieces are evenly coated with the dressing and seasoning.
- Serve: Optionally chill the salad before serving for a refreshing experience, though it can also be served immediately.
Notes
- Use firm, fresh cucumbers and carrots for the best crunch and flavor.
- Fresh parsley or dill can be used interchangeably depending on your preference or availability.
- For additional zest, add a touch of garlic or a pinch of chili flakes.
- This salad is best served fresh but can keep well refrigerated up to 1 day.
- To keep the salad crisp, avoid salting too early; let the salad sit only briefly after seasoning.
