Citrus Carrot Ribbon Salad

# What You Need:

01 - 4 large carrots, peeled

02 - 1 small cucumber, seeded

03 - 1 lemon, zest and juice

04 - 1 orange, zest and juice

05 - 2 tablespoons fresh mint leaves, chopped

06 - 2 tablespoons fresh parsley, chopped

07 - 2 tablespoons extra-virgin olive oil

08 - 1 teaspoon honey

09 - Salt and freshly ground black pepper, to taste

10 - 2 tablespoons roasted pistachios or almonds, chopped (optional)

01 - Use a vegetable peeler to shave the carrots and cucumber into long, thin ribbons and transfer them to a large salad bowl.

02 - In a small bowl, whisk together lemon juice, orange juice, lemon and orange zest, olive oil, honey, salt, and pepper until fully combined.

03 - Pour the dressing over the carrot and cucumber ribbons. Add the chopped mint and parsley, then toss gently to coat evenly.

04 - Taste the salad and adjust seasoning with additional salt and pepper if necessary.

05 - Transfer to a serving platter or individual plates. Sprinkle with chopped nuts if desired and serve immediately.

01 -

It takes fifteen minutes from ingredient to table, no cooking required, and feels like you actually made something.
The brightness of citrus cuts through the natural sweetness of carrots in a way that makes you want another bite immediately.
People always ask for the recipe because it looks restaurant-quality but requires zero fancy skills.

02 -

Make this salad no more than an hour before serving, or the ribbons will start to weep and lose their crunch.
A dull vegetable peeler makes ribboning frustrating—if yours is pulling instead of gliding, it's time for a new one.

03 -

If your carrots are older and a bit limp, soak them in ice water for ten minutes before peeling to plump them up.
Zest your citrus before juicing—once it's cut in half, zesting becomes nearly impossible.