Print

Zesty Cucumber Carrot Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, refreshing salad with crisp cucumbers, shredded carrots, and a zesty lemon dressing, perfect for any meal.

Ingredients

Scale
  • 4 cups thinly sliced cucumber (about 2 medium cucumbers)
  • 1.5 cups shredded carrot (about 3 medium carrots)
  • 0.5 cup thinly sliced red onion
  • 3 tbsp fresh lemon juice
  • 1.5 tbsp extra-virgin olive oil
  • 1 tsp lemon zest
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp chopped fresh dill
  • 0.75 tsp kosher salt (or to taste)
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp crushed red pepper flakes (adjust for heat)
  • 2 tbsp toasted sliced almonds (optional, for crunch)

Instructions

  1. Gather all ingredients on your counter.
  2. Slice the cucumbers thinly into rounds.
  3. Grate the carrots using a box grater or food processor.
  4. Thinly slice the red onions.
  5. In a bowl, whisk together lemon juice, olive oil, lemon zest, honey, Dijon mustard, salt, black pepper, and red pepper flakes to make the dressing.
  6. Combine the cucumbers, carrots, and onions in a large bowl.
  7. Pour the dressing over and toss gently to coat the veggies evenly.
  8. Stir in the chopped dill and toasted almonds, if using.
  9. Chill in the refrigerator for about 30 minutes before serving.

Notes

For added flavor, let the salad sit for at least an hour before serving. Store in the refrigerator for up to 2 days, but for optimal crunch, add nuts just before serving.

Nutrition

Find it online: https://yummyfirst.com/zesty-cucumber-carrot-salad/