Citrus Carrot Ribbon Salad (Printable)

Fresh carrot ribbons with citrus zest, herbs, honey, and nuts create a vibrant, healthy light 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 and freshly ground black pepper, to taste

→ Garnish

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

# Method:

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

# Expert Advice:

01 -
  • It comes together in minutes but looks like you spent way more effort on it.
  • The citrus dressing is tangy and sweet without being heavy or overly complicated.
  • Every bite feels fresh and clean, perfect when you want something that wakes up your palate.
02 -
  • If you make this more than ten minutes ahead, the salt in the dressing will start pulling water out of the vegetables and make it soggy.
  • Peeling the carrots into ribbons is much easier if you press firmly and use long, confident strokes instead of short, hesitant ones.
  • Cold citrus juice doesn't emulsify as well, so let your lemon and orange sit at room temperature for a few minutes before juicing.
03 -
  • Chill your serving bowl in the fridge for ten minutes before plating so the salad stays cool and crisp longer.
  • If the dressing tastes too sharp, add another half teaspoon of honey instead of more oil to keep it light.
  • Save any leftover ribbons and toss them into a wrap or grain bowl the next day for an easy flavor boost.
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