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Cucumber Carrot Salad

This Cucumber Carrot Salad combines crispy cucumbers and sweet, crunchy carrots with a zesty dressing for a refreshing dish that's easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 medium cucumbers peeled and sliced
  • 2 large carrots peeled and shredded
Dressing
  • 3 tablespoons olive oil extravagant choice for flavor
  • 1 lemon Juice of 1, freshly squeezed for tang
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground for kick

Method
 

Preparation
  1. Wash and peel the cucumbers and carrots. Slice the cucumbers into thin rounds and shred the carrots using a grater or food processor.
Mix the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
Combine Ingredients
  1. In a larger mixing bowl, toss together the sliced cucumbers and shredded carrots. Drizzle the dressing over the top and gently mix until all the vegetables are well coated.
Taste Test
  1. Take a small bite to see if you’d like to adjust the seasoning. Feel free to tweak to your liking.
Serve and Enjoy
  1. Transfer the salad to a serving bowl and garnish with fresh herbs if desired. Enjoy this crunchy, refreshing dish!

Notes

For variations, you can swap in different vegetables like bell peppers or radishes. Prepare just before serving for the freshest taste, and store leftovers in an airtight container in the fridge for up to 2 days.