Carrot and cucumber salad
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Serves:     people
Notes from Anna
  • This quick and easy salad is great on its own as a starter or to accompany barbecued or grilled fish or chicken.
  • If you prepare it well in advance take it out of the fridge 15 minutes before serving.


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  1. Wash the parsley, pat dry with kitchen paper and roughly chop. Peel and crush the garlic. Zest and juice the lemon.
  2. Peel the carrots and cucumber. Slice into long ribbons with a vegetable peeler and put in a bowl. Scatter with the chopped parsley.
  3. Prepare the dressing by mixing together the oil, lemon juice, zest and a little sea salt. Add the crushed garlic and yogurt and mix thoroughly to combine.
  4. Pour the yogurt dressing over the carrot and cucumber ribbons. Add the olives and mix all the ingredients together.
  5. Cover with cling film and refrigerate for 30 minutes before serving.

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