Description
This Spring Carrot Salad is a refreshing and vibrant dish that celebrates the fresh produce of the season. Packed with shredded carrots, radishes, feta cheese, and sunflower seeds, this salad is tossed in a zesty dressing for a burst of flavor in every bite.
Ingredients
Scale
Salad:
- 4 cups shredded carrots
- 1 cup thinly sliced radishes
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped green onions
- 1/3 cup crumbled feta cheese
- 1/4 cup toasted sunflower seeds
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large mixing bowl, combine the shredded carrots, sliced radishes, parsley, green onions, feta cheese, and sunflower seeds.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Toss and Chill: Pour the dressing over the salad and toss until everything is evenly coated. Chill for 15 minutes before serving to allow flavors to meld.
- Serve: Serve the salad cold or at room temperature.
Notes
- You can substitute feta with goat cheese or omit for a dairy-free version.
- Add a handful of arugula or baby spinach for extra greens.
- For added crunch, toss in chopped almonds or walnuts.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 6g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
