Cucumber Carrot Salad
A refreshing and nutritious salad combining crisp cucumbers, sweet carrots, and tangy red onion, perfect for a quick meal.
Ingredients
Vegetables
- 2 large cucumbers (preferably English or Persian for their thin skin) Avoid waxy cucumbers for best flavor.
- 2 large carrots (try using rainbow carrots for extra color!) Peel if desired.
- 1/4 cup red onion (finely chopped) Adds a bit of tang.
- 1/4 cup fresh parsley (chopped) For added freshness.
Dressing
- 2 tablespoons olive oil (or avocado oil for a different flavor) Can substitute with light yogurt dressing for lower fat.
- 1 tablespoon vinegar (white wine or apple cider work well)
- to taste salt and pepper Add according to taste.
Optional Additions
- to taste crumbled feta cheese or toasted nuts For added richness and texture.
Instructions
Preparation
- Wash the cucumbers and carrots under running water.
- Peel the carrots if desired, then chop the cucumbers into bite-sized pieces and julienne the carrots.
Combine Ingredients
- In a large mixing bowl, add the chopped cucumbers and julienned carrots. Toss them gently to combine.
Add Aromatics
- Add the finely chopped red onion and fresh parsley to the bowl and mix well.
Make the Dressing
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined.
- Taste and adjust seasoning as necessary.
Dress the Salad
- Drizzle the dressing over the vegetable mixture and toss everything together until well coated.
Serve
- Your Cucumber Carrot Salad is now ready to be served! Enjoy it fresh or let it chill in the refrigerator for 15 minutes.
Notes
For optimal freshness, store leftovers in an airtight container and consume within 2-3 days. If prepping ahead, keep the dressing separate until serving to avoid sogginess.