Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots in zesty lemon-dill marinade. Bright, refreshing, and perfect for warm weather meals.
# What You'll Need:
→ Vegetables
01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced
→ Marinade
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Whisk together lemon juice, olive oil, honey or maple syrup, minced garlic, chopped fresh dill, Dijon mustard, salt, and pepper in a large mixing bowl until fully emulsified.
02 - Add the julienned carrots and thinly sliced scallions to the bowl with the prepared marinade.
03 - Toss the vegetables thoroughly to ensure every piece is evenly coated with the marinade mixture.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating period.
05 - Taste the salad before serving and adjust salt or pepper if needed to achieve desired flavor balance.
06 - Serve chilled or at room temperature, garnished with additional fresh dill sprigs if desired.
# Expert Suggestions:
01 -
- The carrots transform from raw crunch to tender-crisp while absorbing that bright lemon dill marinade
- It actually gets better over time making it perfect for meal prep or make ahead gatherings
02 -
- The carrots will soften slightly but should still retain a pleasant crunch not become mushy or limp
- Give the bowl a good toss before serving as the dressing tends to settle at the bottom
03 -
- A mandoline or vegetable peeler makes quick work of creating uniform carrot ribbons
- The salad keeps for three days in the refrigerator developing even more flavor over time