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Carrot Cucumber Salad
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Carrot Cucumber Salad

Refresh your palate with a crisp and vibrant Carrot Cucumber Salad, featuring fresh vegetables tossed in a light, tangy dressing.
Course Salad, Side Dish
Cuisine American
Keyword carrots, cucumber, salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 85kcal

Ingredients

  • 2 carrots large - julienned
  • 1 English cucumber thinly sliced
  • ¼ cup red onion finely chopped
  • 2 tablespoons parsley fresh - chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup

salt and pepper to taste

Instructions

  • Combine the julienned carrots, sliced cucumber, chopped red onion, and fresh parsley in a large bowl.
  • Whisk together the olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl, until well combined.
  • Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  • Taste and adjust seasoning if necessary.
  • Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to develop before serving.

Nutrition

Serving: 1serving | Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin C: 8mg | Calcium: 18mg | Iron: 0.4mg | Net Carbohydrates: 5g