Description
A refreshing and creamy cucumber and carrot salad perfect for quick and easy work lunches. This light salad combines crunchy cucumbers and shredded carrots with a tangy Greek yogurt dressing flavored with Dijon mustard and fresh dill. It’s a healthy, vibrant dish that can be prepared in just 15 minutes and is best served chilled.
Ingredients
Scale
Vegetables
- 2 medium cucumbers, diced
- 2 large carrots, shredded
- 1 tablespoon fresh dill, chopped
Dressing
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt to taste
- Pepper to taste
Instructions
- Prepare Vegetables: Wash the cucumbers and carrots thoroughly. Peel the cucumbers if preferred, then dice them. Shred the carrots using a grater or food processor to achieve a fine, uniform texture.
- Make Dressing: In a bowl, whisk together the plain Greek yogurt, Dijon mustard, and apple cider vinegar until the mixture is smooth and well combined, forming a tangy, creamy dressing.
- Combine Salad: In a large mixing bowl, add the diced cucumbers, shredded carrots, and chopped fresh dill. Pour the dressing over the vegetables and toss gently to ensure all ingredients are evenly coated.
- Season: Add salt and pepper to taste, adjusting seasoning as desired. For an optional kick, sprinkle paprika or chili powder over the salad and mix lightly.
- Chill: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to become crisp and refreshing before serving.
Notes
- For a creamier salad, use full-fat Greek yogurt.
- Peeling cucumbers is optional; leave the skin on for extra texture and nutrients.
- Add a sprinkle of paprika or chili powder for a subtle spicy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad pairs well with grilled chicken or as a side for sandwiches.
