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Lemony Carrot Salad with Dill

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (192 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 2 tablespoons lemon juice
  2. 2 tablespoons extra-virgin olive oil
  3. 1 small clove garlic, minced
  4. 1/4 teaspoon salt, or to taste
  5. Freshly ground pepper to taste
  6. 2 cups grated carrots
  7. 3 tablespoons chopped fresh dill
  8. 2 tablespoons chopped scallions

Nutrition Info

Per Serving

  • Calories: 92 kcal
  • |
  • Carbohydrates: 7 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 7 g
  • |
  • Protein: 0 g
  • |
  • Sugars: 3 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time.

Yield: 4 servings

3. Still Hungry?

Carrots are great keepers, so this makes a handy, refreshing salad when you haven't had time to shop for fresh greens. It brightens up a tuna sandwich too.

Notes:

Make Ahead Tip

Cover and refrigerate for up to 2 days.

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Average (192 Ratings): 3.5 out of 5 stars

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2 reviews

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  • Still great with a substitution!

    kharismatik - July 2, 2007 02:50:50 PM PST
    I unfortunately discovered that I had less than two tablespoons of lemon juice, (that's what I get for cooking with a headache) so I substituted a teaspoon of finely chopped ginger for the second tablespoon. And wow! Was still pleasantly citrusy, but also had that particular spicy kick only ginger has. I'd definitely make this again.

    7 of 7 found this review helpful.

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  • Wait Until You Serve It With Fish

    lesgold - August 7, 2008 11:53:24 AM PST
    I made this salad with blackened tuna steaks, rice, and peas and carrots. I used our local grocery store, Publix, frozen tuna steaks, Vigo Basmati rice, and Publix's frozen peas and carrots. Not only was the whole dish low-calorie, but healthy as well. Don't forget the fresh lemon for the fish!

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