Spiralized Rainbow Carrots

Whisk lemon juice, oil, chives, salt and pepper in a large bowl.

Cut carrots into long thin strands, then slice the long strands into shorter strands to make them easier to serve (see Tip).

Add the carrot strands to the large bowl with the dressing and toss to coat. Serve immediately or cover and refrigerate for up to 4 hours. Add mint before serving.