This carrot salad is light and refreshing, making it perfect for summer! Mint, honey and lemon add brightness. This is a lovely accompaniment to roasted chicken as well as a variety of other meals.
Salad, Side Dish
Servings: 4 servings (approximately)
Calories: 90 kcal
For the Honey Lemon Mint Vinaigrette
fresh squeezed lemon juice
(approximately 1 lemon)
extra virgin olive oil
Kosher salt and ground black pepper to taste
For the Carrot Salad
1 - 1 1/4
peeled and grated (see notes)
chopped fresh mint,
plus more for optional garnish
grated lemon zest
(approximately 1/2 lemon)
Add the honey, lemon juice, olive oil, water and mint to a blender. Puree until smooth, 30-60 seconds. Season with salt and pepper to taste.
In a large bowl, combine the carrots, mint, lemon zest and dressing. Taste and add additional salt and pepper if desired. Cover and refrigerate for at least 30 minutes, preferably for a few hours so the flavors have a chance to mingle.
Before serving, you can optionally garnish with a small sprinkle of additional fresh mint.
This recipe tastes best with fresh carrots, especially the ones sold with greens attached (I also love the flavor of rainbow carrots when they’re available). However, it’s also a great way to use up leftover carrots if you’re not sure what else to do with them.
To save time, I grate the carrots using the grating/shredding disc attachment.
This is a very simple salad. If you want to spruce it up with some additional flavors and textures, try adding in some toasted, chopped peanuts and and raisins or currants.
Crispy Baked Chicken Thighs with Lemon and Garlic