Zesty Cucumber Carrot Salad
A refreshing salad bursting with vibrant flavors, featuring crisp cucumbers, shredded carrots, and a zesty dressing that ties everything together.
Ingredients
Salad Ingredients
- 4 cups thinly sliced cucumber (about 2 medium cucumbers) For a juicy crunch.
- 1.5 cups shredded carrot (about 3 medium carrots) For a sweet and bright touch.
- 0.5 cup thinly sliced red onion For a bit of sharpness.
- 2 tablespoons chopped fresh dill Lending herbaceous note.
- 2 tablespoons toasted sliced almonds Optional, for added crunch.
Dressing Ingredients
- 3 tablespoons fresh lemon juice To bring zesty brightness.
- 1.5 tablespoons extra-virgin olive oil For a smooth texture.
- 1 teaspoon lemon zest To enhance the citrus flavor.
- 2 teaspoons honey To add a hint of sweetness.
- 1 teaspoon Dijon mustard For a subtle kick.
- 0.75 teaspoon kosher salt Or to taste.
- 0.25 teaspoon freshly ground black pepper For depth.
- 0.5 teaspoon crushed red pepper flakes Adjust for heat.
Instructions
Preparation
- Gather all the ingredients on your counter.
- Slice the cucumbers thinly into rounds.
- Shred the carrots using a box grater or food processor.
- Thinly slice the red onions.
- In a small bowl, whisk together the lemon juice, olive oil, lemon zest, honey, Dijon mustard, salt, black pepper, and crushed red pepper flakes.
Mixing
- In a large bowl, combine the cucumbers, shredded carrots, and sliced onions.
- Pour the dressing over and toss gently to combine.
- Stir in the chopped dill and toasted almonds.
Chilling
- Cover the salad and let it chill in the refrigerator for about 30 minutes before serving.
Notes
For maximum flavor, consider preparing the dressing a few hours in advance. You can also soak the sliced red onion in ice water for a milder flavor.