Marinated Lemon Dill Carrot Salad (Printable Version)
Crisp carrots in zesty lemon-dill marinade, perfect for light 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 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a large mixing bowl, whisk together lemon juice, olive oil, honey or maple syrup, minced garlic, chopped fresh dill, Dijon mustard, salt, and black pepper until thoroughly combined and emulsified.
02 - Add the julienned carrots and thinly sliced scallions to the bowl with the prepared marinade.
03 - Toss everything thoroughly to ensure all carrot and scallion pieces are evenly coated with the marinade mixture.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop and penetrate the vegetables. Toss once or twice during marinating for even flavor distribution.
05 - Taste the salad and adjust seasoning with additional salt or pepper if needed. Serve chilled or at room temperature, garnished with extra fresh dill sprigs if desired.
# Expert Hints:
01 -
- The marinade does all the work while you go about your day, making it perfect for lazy weekends or meal prep
- That combination of sharp lemon and sweet dill somehow makes carrots taste like the best version of themselves
02 -
- The salad actually improves after sitting in the fridge for a few hours so do not hesitate to make it in the morning
- If your carrots seem particularly thick or woody let them marinate longer overnight even
03 -
- A mandoline or the slicing attachment on a food processor makes quick work of those julienned carrots and keeps them uniformly thin
- If you only have dried dill use about a third of the amount since dried herbs are more potent