Marinated Lemon Dill Carrot Salad (Printer-friendly)

Crisp carrots marinated in zesty lemon and fresh dill create a bright, refreshing side perfect for warm weather meals.

# What you'll 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

# Method:

01 - In a large mixing bowl, whisk together lemon juice, olive oil, honey or maple syrup, garlic, dill, Dijon mustard, salt, and pepper until thoroughly combined.
02 - Add the julienned carrots and sliced scallions to the bowl with the prepared 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 develop, tossing once or twice during the marinating time.
05 - Taste the salad and adjust salt and pepper if necessary before serving.
06 - Serve chilled or at room temperature, garnished with additional fresh dill if desired.

# Expert Tips:

01 -
  • The lemon dill marinade transforms ordinary carrots into something that tastes like it came from a fancy restaurant
  • You can make it hours ahead and it actually gets better as it sits in the fridge
  • It works with literally everything from grilled fish to veggie burgers to just eating straight from the bowl
02 -
  • Don't skip the marinating time, even if you're in a rush, because those 60 minutes are when the lemon actually penetrates the carrot and transforms everything
  • Cut your carrots as thinly and uniformly as possible, thick pieces will stay crunchy while thin ones turn perfectly tender in the same amount of time
03 -
  • Use a vegetable peeler to create those gorgeous long ribbons instead of a julienne peeler, they look elegant and require less effort than you'd expect
  • Let the salad come to room temperature for about 15 minutes before serving if it's been in the fridge for more than a few hours, cold temperatures mute the flavors

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