Citrus Carrot Ribbon Salad (Printable Version)

A refreshing mix of carrot ribbons, citrus, fresh herbs, and a touch of honey.

# Ingredient List:

→ Vegetables

01 - 4 large carrots, peeled
02 - 1 small cucumber, seeds removed

→ Citrus

03 - 1 lemon, zest and juice
04 - 1 orange, zest and juice

→ Fresh Herbs

05 - 2 tablespoons fresh mint leaves, chopped
06 - 2 tablespoons fresh parsley, chopped

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons roasted pistachios or almonds, chopped (optional)

# How to Make:

01 - Use a vegetable peeler to shave the carrots and cucumber into long, thin ribbons. Place them in a large salad bowl.
02 - In a small bowl, whisk together lemon juice, orange juice, lemon and orange zest, olive oil, honey, salt, and pepper until emulsified.
03 - Pour the dressing over the carrot and cucumber ribbons. Add the chopped mint and parsley. Toss gently to coat the vegetables evenly.
04 - Taste and adjust salt and pepper as needed.
05 - Transfer to a serving platter or individual plates. Sprinkle with chopped nuts if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in minutes but looks like you spent an hour arranging it.
  • The citrus dressing is sweet, tangy, and just sharp enough to wake up your taste buds.
  • Every bite feels light and clean, perfect when you want something fresh without any heaviness.
02 -
  • Do not peel the ribbons too thin or they will turn limp and soggy once dressed.
  • Toss the salad just before serving because the citrus will soften the vegetables if it sits too long.
03 -
  • Chill your serving bowl in the freezer for ten minutes before tossing so the salad stays extra crisp.
  • If your honey is too thick to whisk, warm it for a few seconds in the microwave so it blends smoothly into the dressing.
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