Marinated Lemon Dill Carrot Salad (Printable)

Crisp carrots marinated in zesty lemon and fresh dill for a bright, refreshing side perfect for warm weather meals.

# What You Need:

→ Vegetables

01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced

→ Marinade

03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Whisk together lemon juice, olive oil, honey or maple syrup, minced garlic, chopped dill, Dijon mustard, salt, and pepper in a large mixing bowl until fully emulsified.
02 - Add julienned carrots and sliced scallions to the bowl with the prepared marinade.
03 - Toss vegetables thoroughly to ensure even coating with the marinade mixture.
04 - Cover bowl and refrigerate for at least 1 hour to allow flavors to develop, tossing once or twice during marinating time.
05 - Taste salad and adjust salt or pepper if needed before serving.
06 - Serve chilled or at room temperature, garnished with additional fresh dill sprigs if desired.

# Expert Hints:

01 -
  • The marinating transforms ordinary carrots into something extraordinary and tender crisp
  • It keeps beautifully for days, making it perfect for meal prep or unexpected guests
  • The dressing doubles as a fantastic marinade for grilled vegetables or chicken
02 -
  • A mandoline makes the julienne cut effortless and perfectly uniform, but a sharp knife and patience work just fine
  • The salad actually improves after sitting overnight, the flavors deepen and the carrots become even more tender
  • If your carrots seem particularly thick, give them a quick massage with the salt before adding the dressing to help break them down faster
03 -
  • Use the freshest dill you can find, it makes all the difference between good and extraordinary
  • Make extra dressing and keep it in the fridge, it is fantastic on simple green salads too

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