Cucumber Carrot Salad
A refreshing and crunchy salad perfect for hot days and busy lunches, featuring cucumbers and carrots tossed in a light lemon dressing.
Ingredients
Main Ingredients
- 2 pieces cucumbers Use fresh for best results.
- 2 pieces carrots Julienned or grated.
- 1/4 cup red onion Optional; adds a nice bite.
- 1/4 cup fresh parsley Chopped.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice Can substitute with white wine vinegar.
- to taste pinches salt and pepper
Instructions
Preparation
- Peel the cucumbers and carrots.
- Slice the cucumbers into thin rounds and julienne the carrots.
- In a bowl, combine the cucumbers, carrots, red onion, and parsley.
Dressing
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
Serving
- Serve immediately or chill before serving for a refreshing taste.
Notes
For best freshness, serve the salad within a few hours. Can be made heartier by adding chickpeas or sunflower seeds. If the salad becomes soggy, a quick toss with lemon can freshen it up.