Carrot and Cucumber Salad with Feta and Dill

Name: Carrot and Cucumber Salad with Feta and Dill
Total time: 15 min
Ingredients: 2-3 carrots, thinly sliced (using a mandolin, or, alternatively, a vegetable peeler), leftover from last night; 1 cucumber, thinly sliced (using a mandolin, or, alternatively, a vegetable peeler), leftover from last night; 1 tablespoon extra virgin olive oil, or more, to taste; 1/2 lemon, juiced; Salt, to taste; 1/3-1/2 cup feta, roughly crumbled; Fresh dill, for garnish

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Makes 2 to 3 servings 1x

Time 15 minutes

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Ingredients

2–3 carrots, thinly sliced (using a mandolin, or, alternatively, a vegetable peeler), leftover from last night
1 cucumber, thinly sliced (using a mandolin, or, alternatively, a vegetable peeler), leftover from last night
1 tablespoon extra virgin olive oil, or more, to taste
1/2 lemon, juiced
Salt, to taste
1/3–1/2 cup feta, roughly crumbled
Fresh dill, for garnish

Instructions

In a large bowl, toss carrots and cucumbers with olive oil, lemon juice, and, if needed, salt. Taste and adjust to your preferences. Transfer carrots and cucumbers to a serving bowl, intertwining or squiggling them to fill the space as you wish. Top with feta and fresh dill and serve.