Carrot Salad with Mint, Honey, and Lemon

savorysimple.net
serves 4
Ingredients
​For the Honey Lemon Mint Vinaigrette

• 1 1/2 tablespoons honey
• 2 tablespoons fresh squeezed lemon juice (approximately 1 lemon)
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons warm water
• 1 tablespoon fresh mint
• Kosher salt and ground black pepper to taste

For the Carrot Salad

• 1 - 1 1/4 pounds carrots, peeled and grated (see notes)
• 1/4 cup chopped fresh mint, plus more for optional garnish
• 1/2 teaspoon grated lemon zest (approximately 1/2 lemon)

Preparation​​

• Add the honey, lemon juice, olive oil, water and mint to a blender. Puree until smooth, 30-60 seconds. Season with salt and pepper to taste.
• In a large bowl, combine the carrots, mint, lemon zest and dressing. Taste and add additional salt and pepper if desired. Cover and refrigerate for at least 30 minutes, preferably for a few hours so the flavors have a chance to mingle.
• Before serving, you can optionally garnish with a small sprinkle of additional fresh mint.

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