Carrot Cucumber Salad

This creamy carrot cucumber salad is crunchy, tangy, and flavorful. The creamy dressing is made with Greek yogurt, dill, lemons, garlic, and Dijon mustard. It's the perfect side dish for brunch or lunch!

Prep Time15

Total Time15

Servings: servings

Calories: 90kcal

Author: Sandra

Ingredients

2 pounds carrots
1 large cucumber Peeled.
1 cup Greek yogurt Plain.
1 large lemon Zested and juiced. This would be about 1 tablespoon zest and 3 tablespoons juice.
2 tablespoons fresh dill Chopped.
1 tablespoon Dijon mustard
1 teaspoon minced garlic
¼ teaspoon kosher salt Or ⅛ teaspoon table salt.
⅛ teaspoon ground pepper

Instructions

Spiralize the carrots and cucumber. To remove excess moisture from the cucumber, add it to a double layer of paper towels and squeeze the excess liquid out. Alternatively, you can hand grate the carrots and chop the cucumber. Add the carrots and cucumber to a large bowl.
2 pounds carrots, 1 large cucumber
In a small bowl, combine the Greek yogurt, dill, Dijon mustard, garlic, salt, pepper, lemon zest, and juice.
1 cup Greek yogurt, 1 large lemon, 2 tablespoons fresh dill, 1 tablespoon Dijon mustard, 1 teaspoon minced garlic, ¼ teaspoon kosher salt, ⅛ teaspoon ground pepper
Add dressing to carrots and cucumber. Toss to combine.

Nutrition