Zesty Cucumber Carrot Salad
A vibrant and refreshing salad featuring crisp cucumbers, sweet shredded carrots, and a tangy lemon dressing, perfect for a quick side or light lunch.
Ingredients
Salad Ingredients
- 4 cups thinly sliced cucumber (about 2 medium cucumbers) Refreshingly crisp and hydrating.
- 1.5 cups shredded carrot (about 3 medium carrots) Adds sweetness and vibrant color.
- 0.5 cup thinly sliced red onion Provides a nice contrast to the sweetness.
Dressing
- 3 tbsp fresh lemon juice Brightens the flavors.
- 1.5 tbsp extra-virgin olive oil Enhances texture and flavor.
- 1 tsp lemon zest Intensifies lemon flavor.
- 2 tsp honey Balances acidity.
- 1 tsp Dijon mustard Adds a subtle sharpness.
- 0.75 tsp kosher salt (or to taste) Essential for flavor.
- 0.25 tsp freshly ground black pepper Adds warmth.
- 0.5 tsp crushed red pepper flakes (adjust for heat) Optional spice kick.
Optional Toppings
- 2 tbsp toasted sliced almonds Adds crunch and nuttiness.
- 2 tbsp chopped fresh dill Enhances freshness.
Instructions
Preparation
- Gather all ingredients on your counter.
- Slice cucumbers thinly into rounds.
- Grate carrots using a box grater or food processor.
- Thinly slice the red onions.
Mixing Dressing
- In a small bowl, whisk together the lemon juice, olive oil, lemon zest, honey, mustard, salt, black pepper, and crushed red pepper flakes.
Combine Salad
- In a large bowl, combine slices of cucumbers, shredded carrots, and red onions.
- Pour the dressing over the salad mixture and toss gently.
- Stir in chopped dill and toasted almonds.
Chill and Serve
- Cover and let the salad chill in the refrigerator for about 30 minutes before serving.
Notes
For extra flavor, add feta cheese or sunflower seeds. Slice cucumbers right before serving to maintain crunchiness. Variations include using seasonal vegetables like bell peppers or radishes.