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Cucumber and Carrot Salad

A fresh, crunchy salad made with cucumbers and carrots, perfect as a side dish or a light lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 medium cucumbers, preferably seedless
  • 2 big fresh carrots Use 3 if they are small
  • 1/2 whole lemon or lime For juice
  • Salt and pepper to taste
Optional Ingredients
  • Fresh herbs (cilantro or parsley) For added flavor
  • 1 splash olive oil Optional drizzle
  • Vinegar (optional)

Method
 

Preparation
  1. Wash the cucumbers and carrots well.
  2. Slice the cucumbers thinly, either in rounds or half moons.
  3. Shred the carrots using a box grater or a vegetable peeler.
  4. Put all veggies into a large bowl.
  5. Squeeze the lemon or lime juice over the vegetables and sprinkle with salt and pepper.
  6. Drizzle olive oil if desired.
  7. Toss everything together until it looks lively and bright.
  8. Taste and adjust seasoning as needed.

Notes

Use the freshest vegetables possible for the best flavor. If storing leftovers, keep crunchy toppings separate to avoid sogginess. This salad tastes better after sitting for a few minutes.