Marinated Lemon Dill Carrot Salad (Print Version)
Crisp carrots soak up zesty lemon and fresh dill in this bright, refreshing marinated salad perfect for spring and summer meals.
# What You Need:
→ Vegetables
01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced
→ Marinade
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a large mixing bowl, whisk together lemon juice, olive oil, honey or maple syrup, garlic, dill, Dijon mustard, salt, and pepper until well combined.
02 - Add the julienned carrots and thinly sliced scallions to the bowl with the marinade.
03 - Toss everything thoroughly to ensure the carrots are evenly coated in the marinade.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating time.
05 - Taste the salad and adjust seasoning with additional salt or pepper if necessary before serving.
06 - Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Tips:
01 -
- The carrots soften just enough while maintaining that satisfying crunch texture
- It keeps beautifully for days and actually tastes better as it sits
- Everything comes together in minutes but tastes like you fussed over it
02 -
- The hourlong marinating time is not optional, it is what transforms this from ordinary carrots to something special
- A mandoline or vegetable peeler makes the thin slicing work so much faster than a knife
03 -
- Use a vegetable peeler to create long elegant ribbons instead of julienned strips for a more elegant presentation
- Add a handful of toasted sunflower seeds right before serving for a delicious nutty crunch