Zesty Cucumber Carrot Salad
A refreshing salad that combines the crispness of cucumbers, the sweetness of carrots, and zesty flavors, perfect for warm weather and gatherings.
Ingredients
Vegetables
- 4 cups thinly sliced cucumber (about 2 medium cucumbers) Crisp and hydrating.
- 1.5 cups shredded carrot (about 3 medium carrots) Sweet and vibrant.
- 0.5 cup thinly sliced red onion Pungent yet sweet.
Dressing
- 3 tbsp fresh lemon juice Bright and tangy.
- 1.5 tbsp extra-virgin olive oil Rich and fruity.
- 1 tsp lemon zest Amplifies the lemon flavor.
- 2 tsp honey A touch of sweetness.
- 1 tsp Dijon mustard Enhances the dressing's complexity.
- 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 Provides a hint of spice.
Garnish
- 2 tbsp toasted sliced almonds (optional) Adds a wonderful crunch.
- 2 tbsp chopped fresh dill Herbal and aromatic.
Instructions
Preparation
- Gather all the ingredients on your counter.
- Thinly slice the cucumbers into rounds.
- Grate the carrots using a box grater or food processor.
- Thinly slice the red onions.
- If desired, soak the sliced red onions in cold water for 10 minutes.
Dressing
- In a small bowl, whisk together the lemon juice, olive oil, lemon zest, honey, Dijon mustard, salt, black pepper, and crushed red pepper flakes.
Combine
- In a large bowl, combine the cucumbers, shredded carrots, and sliced onions.
- Pour the dressing over the vegetable mixture and toss gently to coat.
- Stir in the chopped dill and toasted sliced almonds.
- Cover and let chill in the refrigerator for about 30 minutes before serving.
Notes
Make it ahead: Hold off on adding the almonds until you’re ready to serve to keep them crunchy. Store in an airtight container and consume within 2 to 3 days for optimal freshness.