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Ribbon carrot-cucumber salad with fresh vegetables

Ribbon Carrot-Cucumber Salad

A refreshing and colorful salad made with thin ribbons of carrots and cucumbers, drizzled with olive oil and lemon juice. Perfect as a side dish or quick lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Vegetable Ingredients
  • 2 large carrots Use firm carrots for best results.
  • 1 large cucumber (English or Persian) Select firm cucumber for crisp ribbons.
Dressing
  • 1 tablespoon olive oil (extra virgin) Adds richness to the salad.
  • 1 tablespoon lemon juice (freshly squeezed) Enhances the salad's brightness.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.
Optional Garnishes
  • Fresh herbs (e.g., parsley or cilantro) Can introduce a personalized touch.

Method
 

Preparation
  1. Use a vegetable peeler or mandoline to create thin ribbons of the carrots and cucumber.
  2. Combine the ribbons in a medium mixing bowl.
  3. Drizzle with olive oil and add freshly squeezed lemon juice.
  4. Season with salt and pepper to taste.
  5. Toss gently to coat the ribbons evenly.

Nutrition

Serving: 1Calories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 200mgFiber: 3gSugar: 4g

Notes

Store any leftovers in an airtight container in the refrigerator for up to two days. It is not recommended to freeze this salad as the texture of the ribbons will change.

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