Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots marinated in zesty lemon juice and fresh dill create this bright, refreshing salad perfect for light 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 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
# Directions:
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 scallions to the bowl with the prepared marinade.
03 - Toss everything thoroughly to ensure the carrots are evenly coated in the marinade.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during marinating.
05 - Taste and adjust seasoning if necessary before serving. Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Tips:
01 -
- The carrots somehow become sweeter and more vibrant after their lemon bath, like they woke up properly
- It keeps in the fridge for days and actually tastes better on day two when those flavors have really moved in together
02 -
- Do not skip the marinating time because those carrots need an hour to soften slightly and really drink in all that bright flavor
- Cut your carrots as thin as possible because thicker pieces stay too crunchy and miss out on the magic transformation
03 -
- A mandoline or julienne peeler makes quick work of those carrots if you want uniform ribbons
- Substitute fresh parsley or chives if you absolutely cannot stand dill, though I will gently judge you