Marinated Lemon Dill Carrot Salad (Printable version)
Crisp carrots marinated in zesty lemon and fresh dill for a bright, refreshing side dish perfect for warm weather meals.
# Ingredient list:
→ 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
# Directions:
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 prepared marinade.
03 - Toss everything thoroughly to ensure the carrots are evenly coated in the marinade.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating time.
05 - Taste and adjust seasoning if necessary before serving. Serve chilled or at room temperature, garnished with additional fresh dill if desired.
06 - For extra texture, add a handful of toasted sunflower or pumpkin seeds before serving.
# Expert Tips:
01 -
- The carrots transform from crunchy raw vegetables into something that tastes like they've been gently cooked without losing their satisfying bite
- It actually gets better as it sits, making it perfect for meal prep or making ahead for parties
02 -
- Thinner carrot ribbons absorb the marinade better and have a more elegant texture, so take the time to cut them carefully
- The salad will keep in the refrigerator for up to 3 days, and actually improves on day two as the flavors deepen
03 -
- If your carrots seem particularly thick or woody, give them an extra 30 minutes in the marinade
- Parsley or chives can substitute for dill, but the flavor profile will change noticeably