Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots marinated in zesty lemon and fresh dill. A bright, refreshing side perfect for spring and summer 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
# Steps:
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 marinade.
03 - Toss everything to evenly coat the carrots in the marinade.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice.
05 - Taste and adjust seasoning if necessary before serving.
06 - Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Advice:
01 -
- The marinating transformation turns ordinary carrots into something restaurant worthy
- It keeps for days in the fridge, actually getting better with time
02 -
- The carrots need that full hour in the refrigerator to soften slightly and really drink in the flavors
- This salad tastes infinitely better the next day, so do not be afraid to make it ahead
03 -
- Use a vegetable peeler to create ribbon style carrots if you want a more elegant presentation
- Let the salad sit at room temperature for 15 minutes before serving to wake up the flavors