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A vibrant Cucumber Carrot Salad, topped with green onions and sesame seeds, sits in a white bowl with a wooden spoon and a striped towel nearby.
Layla

Zesty Cucumber Carrot Salad with Lemon-Dill Dressing

This vibrant and refreshing cucumber carrot salad combines crisp vegetables with a bright, zesty lemon-dill dressing, making it a perfect light side dish or healthy lunch option.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 medium cucumbers English or regular, thinly sliced or spiralized
  • 3 medium carrots peeled and shredded or julienned
  • 1/4 cup red onion thinly sliced (optional)
  • 2 tbsp fresh dill chopped, for salad
For the Lemon-Dill Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tbsp fresh dill chopped, for dressing
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Whisk
  • Vegetable Peeler
  • Grater or Julienne Peeler
  • Small Bowl

Method
 

Prepare the Vegetables
  1. Wash and prepare the cucumbers. If using regular cucumbers, peel partially or entirely if desired, then slice them thinly into rounds or half-moons. If using English cucumbers, no need to peel. For a more elegant presentation, you can use a spiralizer or mandoline.
  2. Peel the carrots. Using a box grater, julienne peeler, or food processor, shred or julienne the carrots into fine strips.
  3. If using, thinly slice the red onion.
Make the Dressing
  1. In a small bowl, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, chopped fresh dill (for dressing), sea salt, and black pepper.
  2. Whisk vigorously until the dressing is well combined and emulsified.
Assemble the Salad
  1. In a large mixing bowl, combine the prepared cucumbers, carrots, and red onion (if using). Add the 2 tbsp of fresh dill reserved for the salad.
  2. Pour the lemon-dill dressing over the vegetables.
  3. Toss gently until all the vegetables are evenly coated with the dressing.
Chill and Serve
  1. For best flavor, cover the salad and refrigerate for at least 15-20 minutes before serving. This allows the flavors to meld.
  2. Garnish with an extra sprinkle of fresh dill if desired. Serve chilled as a refreshing side dish.

Notes

This Cucumber Carrot Salad can be prepared a few hours in advance, but it's best consumed within 24 hours to maintain the crispness of the vegetables. Store leftovers in an airtight container in the refrigerator. For an added crunch and healthy fats, consider adding a sprinkle of toasted sunflower seeds or chopped almonds. Feel free to adjust the amount of dill, lemon juice, or garlic according to your preference. A touch of honey or maple syrup (1/2 tsp) can balance the acidity if you prefer a slightly sweeter dressing.