Description
A light and vibrant salad that combines fresh vegetables with a creamy dressing, perfect for hot days or as a side at any meal.
Ingredients
Scale
- 1 large cucumber, shaved into ribbons
- 2 medium carrots, shaved into ribbons
- 2 tbsp chopped fresh dill
- 1 clove garlic, minced
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 1/4 cup dairy-free yogurt
- 2 tbsp freshly squeezed lemon juice
Instructions
- In a bowl, mix dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
- Using a vegetable peeler, shave the cucumber and carrots into ribbons and place them in a large bowl.
- Add the chopped fresh dill to the ribbons.
- Pour the dressing over the vegetables and gently toss to combine.
- Cover and refrigerate for 20-30 minutes to let the flavors meld.
- Toss once again before serving, adjust seasoning if needed, and garnish with extra dill.
Notes
Use a sharp vegetable peeler for perfect ribbon shapes. Choose fresh, crisp vegetables for the best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, cucumber, carrot, vegan, fresh vegetables