Carrot and Dill Salad


A grated carrot salad, flavored with fresh dill and scallions, offers a nice change from lettuce.

Here a simple creamy dressing based on buttermilk and lemon juice adds a bit of spark, which contrasts nicely with the sweetness of the carrots. It's a perfect addition to picnics and barbecues.


1 pound Earthbound Farm Organic carrots, (peeled and grated, about 4 cups)
6 scallions (thinly sliced, white and light green parts only)
1/4 cup fresh dill (minced)
1/3 cup buttermilk
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 dash freshly ground black pepper to taste


Place the carrots, scallions, and dill in a large bowl and toss to combine.

Combine the buttermilk, lemon juice and zest, olive oil, salt and pepper in a small jar and seal tightly. Shake vigorously to combine. Pour the dressing over the carrot mixture and toss to combine. Refrigerate the salad, covered, for at least 45 minutes or up to 3 hours to let the flavors mingle. Drain off excess juices before serving.

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