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–+ servings

Carrot and Cucumber Salad

A refreshing and crunchy salad made with fresh carrots and cucumbers, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: global
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium carrots peeled and grated
  • 1 large cucumber sliced thinly
  • 1 cup cherry tomatoes halved
Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey optional
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
Garnish
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons feta cheese crumbled, optional

Method
 

Prepare the Vegetables
  1. Grate the carrots and slice the cucumber thinly. Halve the cherry tomatoes.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
Combine Salad
  1. In a large mixing bowl, combine the grated carrots, sliced cucumber, and halved cherry tomatoes.
  2. Pour the dressing over the salad and toss gently to combine.
Serve
  1. Garnish with chopped parsley and crumbled feta cheese if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gFiber: 3gSugar: 3g

Notes

This salad can be made ahead of time, but it's best to add the dressing just before serving to keep the vegetables crisp.

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