Cucumber, carrot and lemon salad with sweet corn and dill
This refreshing cucumber, carrot, and lemon salad features sweet corn and dill, tossed with a zesty lemon and olive oil dressing. Perfect as a light dish or side salad, it combines crunchy textures with bright flavors.
Cook time 0 min
Prep time 15 min
Ingredients:
1/2 cucumber1 carrot
1 garlic clove
1 slice lemon
1/2 cup sweet corn
1 tbsp dill
1 tsp salt
1 tbsp lemon juice
1 tbsp olive oil
This refreshing and crunchy cucumber, carrot, and lemon salad is a perfect light dish for any time of day. Combining fresh vegetables with sweet corn and a hint of dill, this salad offers a burst of flavor with every bite. The addition of lemon juice and olive oil creates a zesty dressing that complements the crisp veggies wonderfully.
Instructions:
- Wash the cucumber and carrot thoroughly.
- Slice the cucumber into thin rounds.
- Peel the carrot and cut it into thin matchstick-like pieces or grate it using a grater.
- If you're using canned sweet corn, drain and rinse it under cold water.
- If you're using frozen sweet corn, cook it according to the package instructions and allow it to cool.
- Peel and finely mince the garlic clove.
- Cut a thin slice of lemon, then further chop it into small pieces, removing any seeds.
- In a large mixing bowl, combine the cucumber, carrot, sweet corn, and chopped lemon slice.
- Add the minced garlic and fresh dill to the bowl.
- Sprinkle the salt over the vegetables.
- Drizzle the lemon juice and olive oil on top.
- Gently toss all the ingredients together until they are well combined and evenly coated with the lemon juice and olive oil.
- Transfer the salad to a serving dish.
- Serve immediately for the freshest taste, or refrigerate for about 15-20 minutes to allow the flavors to meld together.
This cucumber, carrot, and lemon salad with sweet corn and dill is easy to prepare and full of fresh, vibrant flavors. It makes for a healthy and delicious side dish or a light main course. Enjoy this delightful salad as part of a balanced diet and savor the goodness of simple, wholesome ingredients.
Cucumber, carrot and lemon salad with sweet corn and dill FAQ:
You can store the salad in an airtight container in the refrigerator for up to 2 days. However, for the best texture and flavor, it's recommended to eat it fresh.
Yes, you can use fresh sweet corn if it's in season. Simply cook it until tender, then cut the kernels off the cob and allow them to cool before adding them to the salad.
If you don't have dill, you can substitute it with parsley or cilantro for a different flavor. However, keep in mind that the taste will vary.
This salad is naturally vegan and gluten-free. It’s a great option for those looking for light, healthy sides or salads.
The cucumber should be sliced thinly, and the carrot should be cut into matchstick-sized pieces or grated. This ensures a nice balance of crunch and makes the salad visually appealing.
Cooking Tips:
- Choose fresh, firm cucumbers and carrots for a crunchy texture.
- Feel free to adjust the salt and lemon juice according to your taste preferences.
- For a more intense flavor, let the salad marinate in the refrigerator for about 15-20 minutes before serving.
- You can add other fresh herbs like parsley or mint for a different flavor profile.
- To save time, you can use pre-shredded carrots and canned sweet corn.
Nutrition Facts
1 ServingsCalories 110kcal
Protein 3.84g
Carbohydrates 27g
Fiber 4.60g
Sugar 10g
Fat 15g
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