Zesty Cucumber Carrot Salad
A refreshing and vibrant salad with crunchy cucumbers, sweet carrots, and a zesty lemon dressing, perfect for summer picnics or quick weeknight dinners.
Ingredients
Main Ingredients
- 4 cups thinly sliced cucumber Refreshing and crisp, brings essential crunch.
- 1.5 cups shredded carrot Adds natural sweetness and beautiful color.
- 0.5 cup thinly sliced red onion Contrasts sweetness of carrots with its zingy flavor.
Dressing
- 3 tbsp fresh lemon juice Ties all ingredients together with tangy kick.
- 1.5 tbsp extra-virgin olive oil Balances the acidity of the lemon.
- 1 tsp lemon zest Enhances overall flavor profile.
- 2 tsp honey Rounds out the dressing beautifully.
- 1 tsp Dijon mustard Adds depth to the dressing.
- 0.75 tsp kosher salt Essential for flavor enhancement.
- 0.25 tsp freshly ground black pepper Offers subtle heat and complexity.
- 0.5 tsp crushed red pepper flakes Optional for those who enjoy a bit of spice.
Optional Ingredients
- 2 tbsp toasted sliced almonds For extra crunch and nutty flavor.
- 2 tbsp chopped fresh dill Elevates the salad with its unique flavor.
Instructions
Preparation
- Gather all ingredients on your counter.
- Slice the cucumbers thinly into rounds.
- Shred the carrots and add them to the bowl.
- Thinly slice the red onions and add them to the mix.
Dressing
- In a small bowl, whisk together lemon juice, olive oil, lemon zest, honey, Dijon mustard, salt, black pepper, and crushed red pepper flakes until well combined.
Assembly
- Combine cucumbers, shredded carrots, and sliced onions in a large bowl.
- Pour the dressing over the vegetables and toss gently to coat.
- Stir in the fresh dill and toasted sliced almonds.
- Cover and chill in the refrigerator for about 30 minutes before serving.
Notes
Try adding other crunchy vegetables like bell peppers or radishes for added texture. For a vegan option, substitute honey with maple syrup. Toasting almonds enhances their flavor.