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–+ servings

Fresh cucumber carrot salad

Venelina Dove M.D.
This light and refreshing Cucumber Carrot Salad is a juicy mix of flavorful veggies. It is crunchy, and so delightful, seasoned with fresh dill to elevate the flavors even more and has a simple oil-free lemon dressing. The recipe is healthy, vegan, gluten-free, nut-free, and easy to make.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Healthy Oil-Free Vegan Salads
Cuisine European
Servings 4

Ingredients
 

  • 2 large carrots
  • 2 large cucumbers
  • 1 cup canned sweet corn, drained
  • 1 clove garlic
  • ¼ cup fresh dill, chopped
  • 4 tbsp lemon juice, freshly squeezed
  • 2 tbsp hemp seeds
  • ¾ tsp salt

Instructions
 

  • Slice the cucumbers and carrots into small sticks. The best way to do this is by using a mandoline slicer or for a quicker option use an electric shredder, it's just so useful and time-saving! You can also cut them with a knife.
  • In a large bowl combine the sliced carrots, cucumbers, sweet corn, and chopped dill.
  • For the dressing mix the lemon juice, salt, pressed garlic, and 1 tbsp of the chopped dill (optional) and stir.
  • Pour the dressing over the salad and toss to combine. Sprinkle with hemp seeds on top. Serve immediately or refrigerate until ready to eat. This salad keeps well over the next day in the fridge. Just stir before serving.
  • Optional: to boost the flavor even more add one tablespoon of our Quick Vegan Parmesan. 

Notes

  • If you don't have time to make the dressing, simply squeeze the lemon over your salad, press the garlic on top, and season with salt. Stir everything well and enjoy!
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