Carrot Ribbon Salad with Feta and Walnuts
Perfect for warm days, this refreshing salad pairs crisp carrot ribbons with feta, dill, and a sunny citrus dressing.
Equipment
Ingredients
- 4 large carrots peeled into ribbons
- 1 small red onion thinly sliced
- 100 g feta cheese cut into small cubes
- 1 handful of walnuts toasted and roughly chopped
- 2 tbsp fresh dill finely chopped
Dressing:
- 3 tbsp olive oil
- 1 orange juiced
- 1 tbsp grainy mustard
- 1 tbsp honey
- salt and pepper to taste
- A pinch of chili flakes optional
Instructions
- Using a vegetable peeler, slice the carrots lengthwise into thin ribbons. Thinly slice the red onion and finely chop the fresh dill.
- Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden. Let them cool, then roughly chop.
- Cut the feta into small, bite-sized cubes and set aside.
- In a small bowl, whisk together olive oil, orange juice, grainy mustard, honey, salt, pepper, and chili flakes until smooth.
- In a large bowl, combine the carrot ribbons, red onion, feta cubes, toasted walnuts, and chopped dill. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Serve immediately as a fresh, light salad.
Notes
- This salad is best served fresh.
- Store dressing separately and add feta and walnuts before serving if making ahead.
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 6gFat: 26gSaturated Fat: 6gCholesterol: 20mgSodium: 380mgFiber: 3gSugar: 9g
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