Marinated Lemon Dill Carrot Salad (Print Version)
Crisp carrots meet zesty lemon and fresh dill in this bright, marinated salad 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 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
# How-To Steps:
01 - Whisk together lemon juice, olive oil, honey or maple syrup, garlic, dill, Dijon mustard, salt, and pepper in a large mixing bowl until fully emulsified.
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 with the marinade mixture.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during marinating.
05 - Taste and adjust seasoning if necessary before serving. Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Tips:
01 -
- It keeps getting better in the fridge, so make it today and eat it all week
- The marinade does double duty as a light dressing for any greens you want to add
02 -
- The carrots will release water as they marinate, which actually creates more of a light dressing
- Letting it sit overnight makes the flavors even more pronounced and the texture more luxurious
03 -
- A mandoline or julienne peeler makes all the difference for uniform, elegant strands
- Room temperature carrots absorb the marinade better than cold ones straight from the fridge