Refreshing Cucumber Carrot Salad
A quick and light cucumber carrot salad that offers a delightful crunch, perfect for busy days and complements any meal.
Ingredients
Salad Ingredients
- 2 large cucumbers, peeled and sliced
- 2 large carrots, grated
- 1 medium bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar (or lemon juice)
- to taste salt
- to taste pepper
Instructions
Preparation
- Peel and slice the cucumbers into thin rounds, grate the carrots, and chop the bell pepper and red onion. Don’t forget to chop the fresh parsley.
Mixing
- In a large bowl, toss together the cucumbers, grated carrots, bell pepper, red onion, and parsley.
Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), and a sprinkle of salt and pepper. Pour over the salad and toss gently to coat.
Chill & Serve
- Let the salad chill in the fridge for about 15-20 minutes to allow the flavors to mingle. Serve cold for a refreshing crunch.
Notes
Feel free to customize the salad by adding grape tomatoes or chickpeas. Prepare veggies in advance for quicker assembly. For a zing, add Dijon mustard to the dressing.