Cucumber Carrot Salad
A crunchy and refreshing salad packed with cucumbers and carrots, perfect for any meal and ideal for meal prep.
Ingredients
Vegetables
- 2 large Cucumbers Refreshing and hydrating.
- 2 medium Carrots Sweet and crunchy component.
- 1/2 medium Red onion Adds sharpness and flavor.
- 1/4 cup Fresh parsley Brightens the dish with freshness.
Dressing
- 3 tablespoons Olive oil Healthy fat for dressing.
- 2 tablespoons Lemon juice Brings brightness and acidity.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Wash the cucumbers and carrots thoroughly under cold water.
- Peel the carrots and slice them into thin matchsticks.
- Dice the cucumbers into bite-sized pieces.
- Finely chop the red onion and fresh parsley.
Mixing
- In a large bowl, combine the chopped cucumbers, carrots, onion, and parsley.
- Drizzle the olive oil and lemon juice over the vegetables.
- Season with salt and pepper to taste.
- Toss everything together until well mixed.
Serving
- Let the salad sit for a few minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
- Enjoy this refreshing salad as a side dish or a light lunch.
Notes
For added crunch, consider using fresh herbs like dill. Store leftovers in an airtight container in the fridge for up to 3 days. Adjust the seasoning based on your taste preferences. Let the salad sit for at least 10 minutes before serving for enhanced flavor.