Lemon Carrot Salad

This salad recipe is perfect for spring, and it comes from Ultimate 30 Minute Cookbook, by Jenni Fleetwood.

Lemon Carrot Salad

  • 1 lb small young carrots
  • grated rind and juice of 1/2 lemon
  • 1 tbsp soft light brown sugar
  • 4 tbsp sunflower oil
  • 1 tsp sesame oil
  • 1 tsp chopped fresh oregano or pinch of dried oregano
  • salt and ground black pepper


  1. Finely grate the carrots and place them in a large bowl.
  2. Stir in the lemon rind, 1-2 tbsp lemon juice, sugar, oils, and mix well.
  3. Add more lemon juice and seasoning to taste.
  4. Sprinkle on the oregano, and toss.
  5. Leave salad for 20 minutes before serving.



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