Citrus Carrot Ribbon Salad (Printable)

A light, refreshing medley combining carrot ribbons with citrus and fresh herbs for a vibrant dish.

# Components:

→ 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, to taste
10 - Freshly ground black pepper, to taste

→ Garnish

11 - 2 tablespoons roasted pistachios or almonds, chopped (optional)

# Method:

01 - Use a vegetable peeler to shave carrots and cucumber into long, thin ribbons and place in a large salad bowl.
02 - Whisk together lemon juice, orange juice, lemon and orange zest, olive oil, honey, salt, and black pepper until fully combined.
03 - Pour dressing over the carrot and cucumber ribbons. Add chopped mint and parsley, then gently toss to coat evenly.
04 - Taste and adjust salt and pepper as desired.
05 - Transfer to serving platter or plates, sprinkle with chopped nuts if using, and serve immediately.

# Expert Advice:

01 -
  • It comes together in minutes and looks like you spent an hour arranging it.
  • The citrus dressing is bright and clean without being sharp or heavy.
  • You can serve it as a palate cleanser or a full side, and it works either way.
02 -
  • Dont shave the carrots too far ahead or they dry out and curl up, thirty minutes before serving is the sweet spot.
  • If the dressing tastes too sharp, add another quarter teaspoon of honey instead of more oil.
03 -
  • Chill your serving bowl in the fridge for ten minutes before plating, it keeps everything crisp and refreshing.
  • Toast the nuts yourself instead of buying them pre-roasted, the flavor is deeper and you can control the salt.
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