Carrot ribbons with lemon, herbs, cucumber, and seeds create a fresh, crunchy, and vibrant side or lunch.
# Components:
→ Vegetables
01 - 4 large carrots, peeled
02 - 1 small cucumber, seeded and thinly sliced
→ Dressing
03 - 3 tablespoons extra-virgin olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 teaspoon honey or maple syrup
06 - 1 teaspoon Dijon mustard
07 - Salt and freshly ground black pepper, to taste
→ Additions & Garnish
08 - 2 tablespoons chopped fresh parsley
09 - 2 tablespoons chopped fresh mint
10 - 2 tablespoons toasted sunflower seeds or pumpkin seeds
# Preparation steps:
01 - Use a vegetable peeler to shave carrots lengthwise into thin ribbons. Transfer to a large mixing bowl.
02 - Mix the sliced cucumber with the carrots in the bowl.
03 - Combine olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl. Whisk until fully blended.
04 - Pour the dressing over the carrot and cucumber mixture and toss gently to coat evenly.
05 - Fold in chopped parsley and mint until distributed throughout.
06 - Sprinkle the salad with toasted seeds just before serving. Serve immediately or refrigerate for up to one hour for intensified flavor.
