Spring Vegetable Salad

This dish features spiralized carrots and cucumbers mixed with a lemon-dill dressing, creating a crisp and colorful salad. The vegetables are raw, providing a crunchy texture, with a bright, tangy flavor from the dressing that enhances their natural freshness.

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Prep Time 10

Total Time 10

Course Main Course

Cuisine Healthy, Spring

Servings 4

Calories 150 kcal

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

For extra flavor, add thinly sliced red onion or a sprinkle of feta cheese before serving.