Rainbow Salad Season

The height of summer means a rainbow of vegetables. I love the simplicity of beautiful, delicious vegetables from the garden or the farmers' market speaking for themselves. This carrot salad is so simple, but a few herbs from the garden a a squeeze of lemon are a delightful addition to the summer dinner table. 

Rainbow Carrot Salad

Rainbow Carrot Salad


1 pound carrots (lots of colors make for a beautiful salad), peeled and cut into matchsticks

1 lemon, juiced

3 tablespoons olive oil

2 tablespoons chopped parsley (or any fresh herbs)

Salt pepper to taste


1. Cut carrots and set aside in a bowl

2. Combine lemon juice, oil, and herbs

3. Pour over carrots, and toss

4. Add salt and pepper to taste


Serves 4 as a side dish