Lemony Carrot Salad

Fall 2004, The EatingWell Diet (2007), EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.3 (39 votes)

Tangy lemon and fresh dill make a bright dressing for shredded carrots.

"It tasted very fresh and summery. It definitely still tastes like raw carrots, so if you like that, great :) I think this recipe could have worked just as well with a lemony dill vinaigrette salad dressing, which would have been easier,...
Lemony Carrot Salad

Makes: 2 servings

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  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small clove garlic, minced
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 cup shredded carrots
  • 1 1/2 tablespoons chopped fresh dill
  • 1 tablespoon chopped scallion


  1. Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days


Per serving: 90 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 184 mg sodium; 198 mg potassium.

Nutrition Bonus: Vitamin A (186% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat

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