Description
A refreshing and healthy Carrot Apple Salad featuring shredded carrots, crisp apples, and a tangy dressing made with lemon juice, honey, and Greek yogurt. This easy no-cook salad is perfect as a light side dish for picnics, lunches, or dinners, and can be customized with nuts or seeds for added crunch.
Ingredients
Scale
Salad
- 2 cups shredded carrots (about 3 medium carrots)
- 2 apples, cored and grated or julienned (Granny Smith or Honeycrisp work well)
- 1/4 cup raisins or dried cranberries
- Optional: 2 tablespoons chopped walnuts or sunflower seeds for crunch
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 2 tablespoons plain Greek yogurt or mayonnaise
- Salt and black pepper, to taste
Instructions
- Combine Ingredients: In a large mixing bowl, combine the shredded carrots, grated or julienned apples, and raisins or dried cranberries.
- Prepare Dressing: In a small bowl, whisk together the lemon juice, honey (or maple syrup), and plain Greek yogurt (or mayonnaise) until the mixture is smooth and well blended.
- Mix Salad and Dressing: Pour the dressing over the carrot and apple mixture. Toss thoroughly to ensure everything is evenly coated with the dressing.
- Season: Add salt and black pepper to taste, adjusting the seasoning until you achieve your preferred flavor balance.
- Add Crunch: If desired, gently fold in the chopped walnuts or sunflower seeds to add texture and crunch to the salad.
- Chill and Serve: Refrigerate the salad for 15–20 minutes to allow the flavors to meld. Serve cold or at room temperature for the best taste.
Notes
- For extra texture and color, combine both red and green apples.
- This salad works wonderfully as a side dish for picnics, lunches, or light dinners.
- To make the salad vegan, substitute dairy-free yogurt in place of Greek yogurt.
