Citrus Carrot Ribbon Salad

# What You'll Need:

→ 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 and freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons roasted pistachios or almonds, chopped (optional)

# Directions:

01 - Use a vegetable peeler to shave the carrots and cucumber into long, thin ribbons. Place them in a large salad bowl.

02 - In a small bowl, whisk together the lemon juice, orange juice, lemon and orange zest, olive oil, honey, salt, and pepper until well combined.

03 - Pour the dressing over the carrot and cucumber ribbons. Add the chopped mint and parsley. Toss gently to coat all the vegetables evenly.

04 - Taste and adjust seasoning if needed.

05 - Transfer to a serving platter or individual plates. Sprinkle with chopped nuts if using. Serve immediately.

# Expert Tips:

01 -

It's genuinely refreshing without feeling like a sad desk lunch.
The whole thing takes fifteen minutes, start to finish, no excuses.
Those ribbons catch the dressing in a way that flat-cut salads just can't compete with.
It tastes like something you'd pay too much for at a restaurant, but it's mostly carrots and patience.

02 -

Ribbon thickness matters more than you'd think—too thick and it feels like eating raw carrot, too thin and it disappears into the dressing.
Don't assemble this hours ahead; the vegetables will weep and the herbs will oxidize and the whole thing falls apart.

03 -

If your carrots are particularly thick, cut them in half lengthwise before ribboning—you'll get longer, more elegant pieces.
Keep the dressing separate if you're transporting this somewhere; toss it together just before serving to keep everything crisp and bright.

Citrus Carrot Ribbon Salad (Print Version)