Ingredients
1 large cucumber (shaved into ribbons)
2 medium carrots (shaved into ribbons)
2 tbsp chopped fresh dill
1 clove garlic (minced)
½ tsp salt
2 tbsp extra virgin olive oil
¼ cup dairy free yogurt
2 tbsp freshly squeezed lemon juice
Directions
Step 1
Prepare the Dressing: In a bowl, mix dairy-free yogurt, olive oil, lemon juice, minced garlic, and salt. Stir well to combine.
Step 2
Prepare the Vegetables: Using a vegetable peeler, shave the cucumber and carrots into ribbons. Place them in a large bowl.
Step 3
Assemble the Salad: Add the chopped fresh dill to the vegetable ribbons. Pour the prepared dressing over the vegetables and gently toss to combine.
Step 4
Chill: Cover the bowl with a lid or cling film and refrigerate for 20-30 minutes to allow the flavors to meld.
Step 5
Serve: Give the salad a final toss and adjust seasoning if needed. Garnish with extra dill and serve immediately.
