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.
Equipment
- Spiralizer or vegetable peeler: For creating long ribbons.
- Sharp knife: Helps trim ends neatly.
- Large mixing bowl: Allows gentle tossing.
- Small whisking bowl: For blending dressing smoothly.
- Salad tongs or clean hands: To combine ingredients lightly.
Ingredients
- 2 large carrots washed and peeled: Provide natural sweetness, bright color, and a firm crunchy texture that holds well when spiralized.
- 2 large cucumbers washed and peeled if desired: Add refreshing juiciness and a cooling balance that keeps the salad light and hydrating.
- 2 tablespoons freshly squeezed lemon juice: Brings clean acidity and lifts the overall freshness of the vegetables.
- 1 tablespoon extra virgin olive oil: Adds gentle richness and helps the dressing coat the spirals evenly.
- 1 tablespoon fresh dill finely chopped: Contributes a delicate herbal aroma that makes the salad feel vibrant and garden-fresh.
- Salt to taste preferably sea salt: Enhances natural vegetable flavors and improves balance in the dressing.
- Black pepper to taste freshly ground: Adds mild warmth and subtle depth without overpowering the light profile of the dish.
Instructions
- Wash and peel the carrots and cucumbers.
- Use a spiralizer or peeler to create long ribbons from both vegetables.
- Place the spiraled vegetables into a large mixing bowl.
- In a small bowl, whisk together lemon juice and olive oil.
- Season the dressing lightly with salt and black pepper.
- Pour dressing over the vegetable spirals.
- Add finely chopped dill and toss gently until evenly coated.
- Let the salad rest for 5–10 minutes before serving.
Notes
For extra flavor, add thinly sliced red onion or a sprinkle of feta cheese before serving.