Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots marinated in lemon, dill, and olive oil. A bright, refreshing side dish ready in 15 minutes.
# 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 - Whisk together lemon juice, olive oil, honey or maple syrup, minced garlic, chopped dill, Dijon mustard, salt, and black pepper in a large mixing bowl until fully emulsified.
02 - Add julienned carrots and sliced scallions to the bowl with the prepared marinade.
03 - Toss vegetables thoroughly to ensure even coating with the marinade mixture.
04 - Cover bowl and refrigerate for at least 1 hour to allow flavors to develop, tossing once or twice during marinating time.
05 - Taste and adjust seasoning if needed before serving chilled or at room temperature, garnished with additional fresh dill if desired.
06 - Add toasted sunflower or pumpkin seeds for extra texture before serving if desired.
# Expert Hints:
01 -
- The marinating time creates this incredible texture where carrots stay crisp but absorb all that zesty flavor
- It comes together in minutes but tastes like something from a fancy restaurant
02 -
- The carrots will release some liquid as they marinate, which actually creates even more delicious dressing
- This salad somehow tastes even better on day two when those flavors have had extra time to become friends
03 -
- If your carrots seem particularly thick or woody, give them a quick blanch in boiling water for 30 seconds before marinating
- The marinade ratio works beautifully for other vegetables too, so don't be afraid to experiment