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Shaved Carrot & Cucumber With Creamy Dill Dressing 45 Angle

Spring Salad: Shaved Carrot & Cucumber with Creamy Dill Dressing

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Course: Appetizer, Main, Main Course, Salad, Sauce, Sauces & Dressings, Side Dish, Vegetables
Cuisine: American, Mediterranean
Diet Type: CKD, Dialysis, PKD, VLPD
Servings: 3
Calories: 267kcal
Author: Clarissa Paimanta, RD

Ingredients

Creamy Dill Dressing

  • 1 clove garlic
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp mayonnaise
  • 2/3 cup dill packed, divided
  • 1/4 tsp salt to taste

Shaved Vegetable Salad

  • 3 medium carrots about 5-6 oz or 1.5 cup shaved
  • 1 large cucumber about 5-6 oz or 1.5 cup shaved

Instructions

For the Creamy Dill Dressing:

  • In a small food processor, blend garlic until minced. (Can also grate the garlic if you want a smoother texture!)
  • Add olive oil, fresh lemon juice, mayonnaise, half of your fresh dill, and salt to taste. Blend until smooth and creamy. (Can be made ahead and stored in the fridge!)

For the Salad:

  • Using a vegetable peeler, create thin ribbons by running the peeler lengthwise along each carrot.
  • For the cucumber, peel into ribbons the same way, avoiding the seedy center to prevent excess water.
  • In a mixing bowl, combine vegetable ribbons with remaining fresh dill. Pour over the creamy dill dressing and gently toss until evenly coated. Enjoy!

Nutrition

Serving: 1cup | Calories: 267kcal | Carbohydrates: 10g | Protein: 2g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 304mg | Potassium: 416mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11071IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 1mg | Phosphorus: 52mg
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