Description

Spring carrot salad is a fresh, colorful dish that celebrates the crisp sweetness of carrots at their peak. Tossed with a light lemon-honey vinaigrette and complemented by herbs, nuts, and optional add-ins like feta or raisins, it’s a perfect side for picnics, barbecues, or light lunches.

Ingredients

Salad Ingredients

4 large carrots (peeled and julienned or shredded)
2 tablespoons chopped fresh parsley or mint
2 tablespoons chopped toasted almonds or walnuts
Optional add-ins: 2 tablespoons crumbled feta
Optional add-ins: 2 tablespoons raisins or dried cranberries

Vinaigrette

2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey
½ teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Prepare the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined to create a light and tangy dressing.
Combine salad ingredients: In a large bowl, add the shredded carrots, chopped herbs, and toasted nuts. Toss gently to mix all the components evenly.
Toss with vinaigrette: Pour the prepared vinaigrette over the carrot mixture and toss until everything is evenly coated with the dressing.
Add optional ingredients: If using, add crumbled feta cheese or dried fruit such as raisins or cranberries, then toss again to incorporate these flavors.
Rest and serve: Let the salad sit for 10 to 15 minutes to allow the flavors to meld together. Serve chilled or at room temperature for a refreshing side dish.

Notes

This salad can be made a few hours ahead and kept refrigerated to enhance flavors.
Use rainbow carrots for added color and visual appeal.
For extra crunch, consider adding sunflower seeds or pumpkin seeds as a topping.