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–+ servings

Cucumber Carrot Salad

A refreshing and crunchy salad made with fresh cucumbers and carrots, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium cucumbers peeled and diced
  • 2 medium carrots peeled and grated
Dressing
  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey optional
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
Herbs
  • 1/4 cup fresh parsley chopped

Method
 

Prepare the vegetables
  1. Peel and dice the cucumbers, and peel and grate the carrots.
  2. Place the diced cucumbers and grated carrots in a mixing bowl.
Make the dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
Combine and serve
  1. Pour the dressing over the vegetables and toss to combine.
  2. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gFiber: 3gSugar: 3g

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

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