Description
A refreshing salad combining crunchy cucumbers and sweet carrots, with a creamy, tangy dressing.
Ingredients
- 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
- Prepare the Dressing: In a bowl, mix together the dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
- Prepare the Vegetables: Using a vegetable peeler, shave the cucumber and carrots into ribbons. Place them in a large bowl.
- Assemble the Salad: Add the chopped fresh dill to the vegetable ribbons. Pour the prepared dressing over the vegetables and gently toss to combine.
- Chill: Cover the bowl with a lid or cling film and refrigerate for 20-30 minutes to allow the flavors to meld.
- Serve: Give the salad a final toss and adjust seasoning if needed. Garnish with extra dill and serve immediately.
Notes
Best served chilled. Store leftovers in an airtight container for up to 2 days.