Low Fat Crisp Cucumber and Carrot Salad
Brighten up your meals with this *Low Fat Crisp Cucumber and Carrot Salad*, a refreshing side dish that’s as nutritious as it is delicious. Packed with vibrant flavors and textures, this quick and easy salad combines thinly sliced cucumber and julienned carrots for a delightful crunch, complemented by the mild sweetness of red onion and the fresh, aromatic notes of dill. The flavorful dressing, made with zesty lemon juice, white vinegar, and a touch of honey, strikes the perfect balance between tangy and sweet, while a drizzle of extra-virgin olive oil keeps it heart-healthy and low in fat. Ideal as a light accompaniment to your favorite main dishes or as a standalone snack, this salad comes together in just 15 minutes and can be served immediately or chilled for an extra burst of flavor. Whether you're hosting a summer gathering or meal-prepping for the week, this cucumber and carrot salad is a low-calorie, refreshing option that’s sure to please.
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Recipe Information
Ingredients
- 1 large cucumber
- 2 medium carrots
- 0.5 small red onion
- 2 tablespoons fresh dill
- 2 tablespoons white vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and peel the cucumber, then slice it in half lengthwise and remove the seeds using a spoon. Slice the cucumber into thin half-moons.
Peel the carrots and cut them into thin julienne strips using a knife or a mandoline slicer.
Thinly slice half a small red onion.
Chop the fresh dill finely.
In a large bowl, combine the sliced cucumber, carrots, and red onion.
In a small bowl, whisk together the white vinegar, extra-virgin olive oil, lemon juice, and honey until well combined.
Pour the dressing over the cucumber, carrot, and onion mixture.
Sprinkle the chopped dill over the salad and toss everything together until the vegetables are well coated with the dressing.
Season with salt and black pepper to taste, then toss again to combine.
Serve immediately or let the salad chill in the refrigerator for 10-15 minutes to allow the flavors to meld together.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 21.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
