Name: Citrus Carrot Ribbon Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 4 large carrots, peeled; 1 small cucumber, seeds removed; 1 lemon, zest and juice; 1 orange, zest and juice; 2 tablespoons extra-virgin olive oil; 1 teaspoon honey; Salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons fresh mint leaves, chopped; 2 tablespoons fresh parsley, chopped; 2 tablespoons roasted pistachios or almonds, chopped (optional)

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Introduction

This refreshing Citrus Carrot Ribbon Salad combines crisp vegetables with a bright, tangy dressing. It’s perfect for a light lunch or a vibrant side dish that adds color and flavor to any meal.

A white bowl filled with thin, wide ribbons of carrot and zucchini arranged in a loose pile. The carrot ribbons are bright orange with smooth surfaces, while the zucchini ribbons are pale yellow with green edges and a fresh texture. The ribbons are sprinkled with small green herb pieces and finely chopped pistachios on top, adding a touch of texture and green color contrast. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large carrots, peeled
1 small cucumber, seeds removed
1 lemon, zest and juice
1 orange, zest and juice
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon honey
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons roasted pistachios or almonds, chopped (optional)

Instructions

Step 1: Use a vegetable peeler to shave the carrots and cucumber into long, thin ribbons. Place them in a large salad bowl.
Step 2: In a small bowl, whisk together the lemon juice, orange juice, lemon and orange zest, olive oil, honey, salt, and pepper until well combined to make the citrus dressing.
Step 3: Pour the dressing over the carrot and cucumber ribbons. Add the chopped mint and parsley, then toss gently to coat all the vegetables evenly.
Step 4: Taste the salad and adjust seasoning with additional salt and pepper if needed.
Step 5: Transfer to a serving platter or individual plates. Sprinkle with chopped nuts if desired, and serve immediately.

Tips & Variations

For a nut-free version, omit the pistachios or almonds and add toasted seeds like pumpkin or sunflower instead.
Try adding thinly sliced fennel for extra crunch and a subtle anise flavor.
If you prefer a sweeter dressing, increase the honey slightly or add a splash of maple syrup.
Use fresh herbs like dill or cilantro as alternatives to mint and parsley for a different herbal note.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to one day. Because of the fresh citrus dressing, the vegetables may soften over time, so it’s best eaten fresh. If needed, gently toss before serving again. This salad is not ideal for reheating.

How to Serve

A white plate holds a simple, fresh salad made of thin, long ribbons of yellow, orange, and pale green vegetables, neatly layered and slightly curled on top of each other. The ribbons look like they are made from squash, carrot, and zucchini, with a light, glossy dressing that gives a soft shine. Small bits of green herbs and crushed nuts are sprinkled over the top, adding texture and color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare and dress the salad just before serving to keep the vegetable ribbons crisp and fresh. If you need to prep ahead, slice the vegetables and store separately without dressing for up to a day.

What can I use if I don’t have fresh citrus?

If fresh lemon or orange isn’t available, bottled juice can work in a pinch, but fresh zest and juice provide the best flavor for this salad’s bright and fresh taste.