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Cucumber Carrot Salad

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Ingredients

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  • 2 large carrots (julienned)
  • 1 English cucumber (thinly sliced)
  • 1/4 cup red onion (finely chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the julienned carrots, sliced cucumber, chopped red onion, and fresh parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, salt, and pepper until well combined.
  3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  4. Taste and adjust seasoning if necessary.
  5. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld before serving.

Find it online: https://thecookingjournal.com/carrot-cucumber-salad/

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