Cucumber Carrot Salad

A refreshing veggie dish made with crisp cucumbers and sweet grated carrots, perfect for summer cookouts and casual gatherings.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 80

Salad Ingredients

2 pieces cucumbers, sliced Choose fresh, firm cucumbers for best crunch.
3 pieces carrots, grated Grate finely for better texture in salad.
1 tablespoon olive oil High-quality oil will enhance flavor.
1 tablespoon vinegar (white or apple cider) Substitute lime juice for a zesty twist.
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar (optional) Use agave nectar for a vegan option.
to taste Fresh herbs (like parsley or dill) for garnish Enhances the presentation and flavor.

Preparation

In a large bowl, combine the sliced cucumbers and grated carrots.
In a separate small bowl, whisk together olive oil, vinegar, salt, pepper, and sugar (if using).
Pour the dressing over the cucumber and carrot mixture.
Toss everything together to ensure it's well-coated.
Garnish with fresh herbs and serve immediately.

Serving: 1Calories: 80kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 2g

Store leftovers in an airtight container in the fridge for 1 to 2 days. Keep dressing separate until ready to serve for maximum crunch.

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