Description
Refreshing carrot cucumber salad tossed in a tangy Greek yogurt dressing with lemon, dill, and Dijon mustard. Light, creamy, and ready fast.
Ingredients
- 2 large carrots, spiralized or grated
- 1 large English cucumber, peeled and thinly sliced
- ¾ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Spiralize or grate the carrots and thinly slice the cucumber. If using spiralized cucumber, gently press with paper towels to remove excess moisture. Add vegetables to a large bowl.
- In a small bowl, whisk together Greek yogurt, Dijon mustard, lemon zest, lemon juice, dill, garlic, salt, and pepper until smooth and creamy.
- Pour the dressing over the carrots and cucumber. Toss until evenly coated.
- Cover and refrigerate for at least 20 minutes before serving to let the flavors meld. Serve cold, garnished with extra dill if desired.
Notes
- For a dairy-free version, substitute Greek yogurt with coconut yogurt or another plant-based option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American