Description
A light and refreshing Spring Carrot Salad featuring thinly sliced fresh carrots tossed with aromatic herbs, a zesty lemon dressing, and optional crunchy nuts. Perfect as a healthy side dish or appetizer, this no-cook salad highlights bright, fresh flavors with a subtle sweetness and vibrant texture.
Ingredients
Scale
Salad
- 4 large carrots, peeled and thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
Dressing
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- Salt and pepper, to taste
Toppings (Optional)
- 1 tablespoon toasted sunflower seeds or almonds (optional, for crunch)
Instructions
- Prepare the vegetables: In a large bowl, combine the thinly sliced carrots, chopped fresh parsley, and chopped fresh mint. Toss gently to mix the herbs evenly throughout the carrots.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup if using, salt, and pepper until well combined and emulsified.
- Toss salad with dressing: Pour the dressing over the carrot and herb mixture. Toss gently to coat all the ingredients evenly with the dressing, ensuring flavor is distributed.
- Add crunch: Sprinkle toasted sunflower seeds or almonds over the salad if desired, adding a crunchy texture that complements the softness of the carrots.
- Chill: Cover the salad and refrigerate for at least 10 minutes to let the flavors meld and the salad chill, enhancing its refreshing taste.
- Serve: Serve the salad chilled as a light appetizer or a bright, healthy side dish to your meal, perfect for spring and summer occasions.
Notes
- This salad is best served chilled to allow the flavors to meld and develop.
- For a vegan version, use maple syrup instead of honey or omit the sweetener.
- Try adding other fresh herbs like dill or chives for variation.
- Use toasted nuts or seeds to add extra texture and flavor contrast.
- This salad is naturally gluten free and low calorie.
