Description
This Spring Carrot Salad is a refreshing and colorful dish that combines shredded carrots, radishes, fresh herbs, feta cheese, and sunflower seeds, all tossed in a zesty lemony dressing. It’s a perfect side for spring gatherings or a light lunch option.
Ingredients
Scale
Salad:
- 3 cups shredded carrots
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/4 cup thinly sliced green onions
- 1/3 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded carrots, radishes, parsley, mint, and green onions.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the carrot mixture and toss until everything is evenly coated.
- Gently fold in the crumbled feta and roasted sunflower seeds.
- Let the salad sit for 10–15 minutes to allow flavors to meld before serving.
Notes
- This salad can be made a few hours ahead and kept chilled.
- For a vegan version, omit the feta or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
