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Cucumber Carrot Salad

Crisp Cucumber Carrot Salad for a Refreshing Summer Snack

A vibrant Cucumber Carrot Salad that's a must-try for a refreshing summer snack.
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Prep Time 10 minutes
Flavor Melding Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Thinly sliced
  • 2 cups Carrots Shredded
For the Dressing
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 2 tablespoons Olive Oil Light oil can be substituted
  • 1/2 teaspoon Salt Season to taste
  • 1/4 teaspoon Pepper Freshly cracked black preferred

Equipment

  • grater
  • mixing bowl
  • whisk
  • Mandoline Slicer

Method
 

Preparation
  1. Wash the cucumbers and pat them dry. Slice cucumbers thinly.
  2. Peel the carrots and shred them finely.
Making the Dressing
  1. In a bowl, combine lemon juice, olive oil, salt, and pepper. Whisk for 30 seconds until emulsified.
Combining Ingredients
  1. In a large bowl, combine sliced cucumbers and shredded carrots. Pour dressing over and toss gently.
Serving
  1. Serve immediately or let sit for 15-20 minutes to allow flavors to meld. Serve lightly chilled.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 0.5gMonounsaturated Fat: 4.5gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg

Notes

Use fresh ingredients for the best taste. Adjust dressing ingredients based on preference for tanginess.

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