by Say goodbye to boring salads and try this refreshing and Simple Carrot Salad Recipe tossed with a lemon vinaigrette. Topped with crushed pistachios for added crunch…it’s a nutritious and elegant side dish bursting with flavour and texture.
Carrots are versatile vegetables that can be enjoyed both raw or cooked. One very delicious way of enjoying carrots is by making a carrot salad…perfect as a light meal or a colourful side dish.
This easy carrot salad recipe combines carrots, in their natural sweetness, with tangy lemon juice, extra virgin olive dressing and loads of fresh parsley.
You can top this cooked carrot salad with a sprinkle of toasted nuts or seeds for an extra crunch. And whichever way you serve it…it is sure to become a new family favourite recipe.
Let’s get started!
Ingredients For Carrot Salad Recipe
- Carrots: Steamed carrots are a healthier way of enjoying this popular vegetable because fewer nutrients are lost during the steaming process… compared to boiling the carrots.
- Parsley: With parsley belonging to the same family as carrots, these two ingredients go hand in hand.
- Lemons: A squeeze of lemon juice brightens up a simple salad dressing, while the thinly sliced lemon wedges add a touch of elegance and an extra tangy taste.
- Extra Virgin Olive Oil: Often referred to as liquid gold, extra virgin olive oils impart a depth of flavour and silky smooth texture to salad dressings.
- Garlic: One clove of garlic is all you need to add a spicy taste to a simple salad dressing. If you’re not a fan, leave it out.
- Salt and Pepper: I always use freshly ground salt and pepper for optimal taste as the pre-ground variety tends to stale quicker.
- Pistachios: For extra crunch and flavour, I added crushed pistachios, but you can substitute with toasted pine nuts, sliced roasted almonds or seeds.
How to Make A Simple Carrot Salad
- Peel, rinse and slice the carrots at a diagonal, about a quarter inch thick.
- Fill the bottom of a steamer pan with about 2 inches of water making sure the water level does not touch the steamer insert.
- Bring the water to a simmer, and add the carrots over the steamer tray. Top with the lid and allow to cook for about 10 minutes or when the carrots are fork-tender and still have a firm bite.
- Meanwhile, prepare the salad dressing by whisking together all the dressing ingredients in a small bowl.
- Transfer the steamed carrots into a large mixing bowl and pour the dressing over the carrots.
- Toss the carrots and dressing together and mix well to ensure the carrots are evenly coated with the olive oil and lemon dressing.
- Taste for seasoning and adjust as needed. Then, transfer the carrot salad onto a serving platter.
- Tuck thinly sliced lemon wedges throughout the salad and top with crushed roasted pistachios.
This simple carrot salad can be served right away alongside some toasted pita wedges as a light lunch or packed to go.
It’s also a great make-ahead salad as the carrots marinate in the lemon and extra virgin olive oil vinaigrette.
You can also serve this carrot salad alongside meat, poultry or fish for a delicious and nutritious meal.
Happy Cooking!
More Side Dish Recipes
Parmesan Crusted Potatoes with Asparagus: I can make an entire meal out of crispy potatoes. However, roasting them alongside vibrant green asparagus makes for one remarkable side dish!
You can serve them alongside steak, chicken or even fish.
Oven Roasted Potatoes and Fennel: Oven Roasted Potatoes and Fennel, is a simple yet delicious vegetarian dish combining two of my favourite vegetables.
This combo makes an excellent side dish to any main meal.
Pan-Roasted Pepper Salad: There are many ways to serve these pan-roasted veggies. They make a delicious topping for a vegetarian pizza or spooned atop crostini.
You can also top them over sausage or beef strips on a bun as a panini sandwich or a side dish.
Simple Carrot Salad Recipe
Equipment
- 1 5 Quart Pan with Steamer Insert
Ingredients
- 2 lbs Carrots
Salad Dressing
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsps Lemon juice
- 1 Garlic (minced)
- Salt and Pepper (to your taste)
- 1/2 cup Parsley (finely chopped)
Toppings
- 1 small Lemon (sliced thinly and cut into small wedges)
- 2 tablespoons Roasted Pistachios, other nuts or seeds (optional)
Instructions
Prep and Cook Carrots
- Peel, rinse and slice the carrots at a diagonal into 1/4-inch thick slices.
- Fill the bottom of the steamer with 2 inches of water and bring to a simmer.
- Transfer the carrots onto the steamer tray, then top with the lid and cook for about 10 minutes or when the carrots are fork-tender and still have a firm bite.
Prepare the Dressing
- Meanwhile, prepare the salad dressing by whisking together all the dressing ingredients in a small bowl.
Combine Carrots and Dressing
- Transfer the steamed carrots into a large mixing bowl and pour the dressing over the carrots.
- Toss the carrots and dressing together and mix well to ensure the carrots are evenly coated with the olive oil and lemon dressing.
- Taste for seasoning and adjust as needed.
- Transfer the carrot salad onto a serving platter. Tuck small lemon wedges throughout the salad and top with crushed roasted pistachios.
- Serve the salad at room temperature, and enjoy!
Mmmmm I already have plans for this salad, served with white bean dip, feta, and some grilled meat. Fabulous!!!
Enjoy Mimi!