Citrus Carrot Ribbon Salad

# What You 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)

# How To Make It:

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 lemon juice, orange juice, zest of both lemon and orange, olive oil, honey, salt, and black pepper until emulsified.

03 - Pour the dressing over the carrot and cucumber ribbons. Add chopped mint and parsley, then toss gently to coat all elements evenly.

04 - Sample the salad and adjust seasoning with additional salt and pepper if necessary.

05 - Transfer the salad to a serving dish or individual plates. Sprinkle with chopped pistachios or almonds if desired. Serve immediately.

# Expert Advice:

01 -

It's ready in 15 minutes and tastes like you spent way more effort than you actually did.
The ribbons stay tender and delicate, making it feel elegant enough for guests but easy enough for a Tuesday night.
Lemon and orange together create a brightness that makes every vegetable taste more like itself.

02 -

Make this close to serving time because the ribbons soften the longer they sit in the dressing, which changes the whole texture.
The honey needs a real whisk to incorporate properly—if you just pour it in, you'll get pockets of sweetness that taste off.

03 -

A sharp peeler makes thinner, more delicate ribbons that feel better in your mouth than thick chunks.
If you're making this ahead, keep the dressing separate and dress it right before serving to protect the texture.

Citrus Carrot Ribbon Salad (Printable)