Description
A quick, vibrant salad featuring spiralized carrots and cucumbers, brightened by lemon and fresh dill, perfect for any meal.
Ingredients
Scale
- 2 large carrots (washed and peeled)
- 2 large cucumbers (washed and peeled if desired)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon olive oil (extra virgin preferred)
- 1 tablespoon fresh dill (chopped finely)
- to taste salt (preferably sea salt)
- to taste black pepper (freshly ground)
Instructions
- Use a vegetable spiralizer to turn the carrots into long, thin noodles, then transfer to a large mixing bowl.
- Repeat the process with the cucumbers, creating similar spiralized strands, and add them to the bowl with the carrots.
- In a small bowl, whisk together the lemon juice, olive oil, chopped dill, salt, and black pepper until the dressing is well combined and slightly frothy.
- Pour the dressing over the spiralized vegetables in the large bowl.
- Gently toss the vegetables and dressing together with a spoon or two tongs until all strands are evenly coated and vibrant in color.
- Let the salad sit for a few minutes to allow the flavors to meld and the vegetables to slightly soften.
- Give the salad a final gentle toss, taste for seasoning, and adjust with more salt or pepper if desired.
- Serve the salad immediately or refrigerate briefly to chill before enjoying this crisp, refreshing dish.
Notes
For best texture, assemble just before serving; store spiralized vegetables separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg