Orchard scents mix with the crunch of fresh vegetables as I spiralize carrots and cucumbers. It’s not just about the vibrant colors, but the dance of textures and aromas—sweet earthiness from the carrots, cool crispness from the cucumber. This salad feels like a celebration of spring, even if the calendar hasn’t caught up yet.
When I prepare this, I love the way the kitchen fills with the scent of lemon juice blending with a hint of fresh dill. The gentle clink of the metal spoon against the glass mixing bowl makes me appreciate simple joys. It’s a dish that reminds me how brightness can come from just a handful of fresh ingredients.
WHY I LOVE THIS RECIPE?
- The unexpected complexity of flavors from just carrots and cucumbers keeps me guessing.
- The crisp texture is a chaotic, satisfying contrast to heavier meals.
- This recipe feels like a breath of fresh air after long winter months, perfect for the changing season.
- Preparing it is quick, yet every bite feels nourishing and lively.
Writing this makes me eager for picnics and sunny lunch hours. It’s the kind of dish that adapts easily—from a day at the park to a busy work desk. Nothing fancy, just pure, crisp simplicity that tastes like a moment of renewal.
With spring’s arrival, this salad is more than just a side; it’s a declaration of freshness. A reminder that sometimes, the simplest ingredients can create something truly uplifting. It’s a little ritual I look forward to, a bright splash of color and flavor in everyday life.
Spring Vegetable Salad
Equipment
- Vegetable Spiralizer
- Mixing bowl
Ingredients
- 2 large carrots washed and peeled
- 2 large cucumbers washed and peeled if desired
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil extra virgin preferred
- 1 tablespoon fresh dill chopped finely
- to taste salt preferably sea salt
- to taste black pepper freshly ground
Instructions
- Use a vegetable spiralizer to turn the carrots into long, thin noodles, then transfer to a large mixing bowl.
- Repeat the process with the cucumbers, creating similar spiralized strands, and add them to the bowl with the carrots.
- In a small bowl, whisk together the lemon juice, olive oil, chopped dill, salt, and black pepper until the dressing is well combined and slightly frothy.
- Pour the dressing over the spiralized vegetables in the large bowl.
- Gently toss the vegetables and dressing together with a spoon or two tongs until all strands are evenly coated and vibrant in color.
- Let the salad sit for a few minutes to allow the flavors to meld and the vegetables to slightly soften.
- Give the salad a final gentle toss, taste for seasoning, and adjust with more salt or pepper if desired.
- Serve the salad immediately or refrigerate briefly to chill before enjoying this crisp, refreshing dish.
Notes
This salad isn’t just a fleeting trend. It’s a way to reconnect with the raw, vibrant ingredients I grew up thinking of as everyday staples. The freshness lingers long after the meal ends, leaving a nostalgic taste of seasons changing.
In a world full of complexity, this dish keeps it straightforward. It celebrates the small, honest pleasures and the quick moments that brighten any meal. Sometimes, that’s enough to turn a simple lunch into a small act of joy.
