Raw Carrot Salad with Citrus Vinaigrette- Fresh shaved carrots topped with crisp sweet peppers, avocado slices, crunchy pistachios and plenty of salty feta; all tossed in a fresh citrus vinaigrette. This is the perfect salad for a spring and summer lunch.

This is the ultimate raw carrot salad recipe! I never thought I would ~~write~~ say those words. You have to trust me on this recipe; it’s healthy, fresh and most importantly delicious.

I first tried carrot salad when I began eating a whole food diet last summer. After weeks of research and reading through recipes, I came across a raw carrot salad recipe that looked so fresh it made my mouth actually water. (I’m the weirdo that literally craves raw vegetables in the summer months.. anyone else?)

After seeing the photos, I knew I had to create my own version. If you have searched carrot salad recipes before, you’ll notice most of them only contain 3 or 4 ingredients. There are also Southern versions made with a creamy dressing and sweet ingredients added in. My goal was to make a light recipe with lots of toppings that could act as a meal.

This carrot salad is packed with sweet peppers and tomatoes, chunks of avocado and feta cheese, an option for protein and an easy citrus vinaigrette.

So let’s get into it!

How to make the ultimate raw carrot salad

Gather the ingredients

Organic large carrots

Sweet peppers- I like to use mini sweet peppers for crunch and a boost of vitamin C. You can also use slices of red or yellow bell peppers.

Cherry tomatoes- In the spring and summer you can find delicious heirloom tomatoes that add a unique citrus flavor. Red cherry tomatoes work perfectly, as well.

Avocado- I love slices of avocado with this salad. It adds a much needed creamy element to this otherwise crunchy salad.

Feta cheese- This salty cheese works so well with the citrus vinaigrette. If you prefer, try using goat cheese instead.

Pistachios- My favorite nut in this salad is salted chopped pistachios.

Everything bagel seasoning (optional)

For the citrus vinaigrette

Olive oil- You can also use avocado oil as a substitute.

Red wine vinegar

Mustard- I love a grainy mustard in this vinaigrette but Dijon mustard will also work.

Raw honey- The honey really balances all of the acidic ingredients in the dressing.

Lemon juice

Garlic powder

Fresh dill

Salt + Pepper

Start by making the citrus vinaigrette. In small bowl, add in olive oil, red wine vinegar, mustard, honey, lemon juice, garlic powder, dill, salt and pepper. Whisk the ingredients together until completely emulsified.

Next, assemble the salad. Wash and peel the exterior skin of the carrots. Shave the carrots with the peeler into thin pieces into a serving bowl. After you shave the carrots, add in the cherry tomatoes, and chopped sweet peppers. Just before serving, add sliced avocado, chopped pistachios and crumbled feta cheese. If using, sprinkle a little everything bagel seasoning on top for extra flavor.

Variations

Add some protein! Turn this salad into a meal by adding in sliced grilled chicken. If you prefer to keep the salad vegetarian, add roasted chickpeas or cannellini beans.

Add something sweet! In the fall and winter months, I love to add pomegranate seeds. They add a pop of sweet citrus flavor that’s delicious. You can also add in dried cherries or cranberries for sweetness.

Switch up the nuts. If you’re not a fan of pistachios, add toasted pecans or slivered almonds.

I have extra dressing. This vinaigrette makes 3-5 servings. The extra dressing will keep well in the fridge in an airtight container for 5 days.

Can I make the salad ahead of time? Sure! Assemble the salad the night before and keep in the fridge. Leave off the dressing and avocado until ready to eat.

Looking for more delicious salad recipes?

Couscous Salad with Spicy Tzatziki

Blackberry Balsamic Salad with Honey Mustard Salmon

Sweet Potato Fry Salad with Hot Honey Mustard

Before you go, if you make this Raw Carrot Salad, comment and/or rate it down below. I’d love to hear what you think!

a white bowl with the ultimate raw carrot salad and citrus vinaigrette with avocado and bell pepper

{The Ultimate} Raw Carrot Salad with Citrus Vinaigrette

Cara Williams

This raw salad has shaved carrots, crunchy sweet peppers, salty feta and a delicious citrus vinaigrette.

Print Recipe Pin Recipe

Total Time 15

Course Dinner, Lunch, Snack

Cuisine American, Southern

Servings 1

Equipment

vegetable peeler

Ingredients

2-3 large raw organic carrots
Raw sweet pepper or red bell pepper sliced
handful cherry tomatoes halved
1/2 avocado
1 TBSP crumbled feta cheese
1 TBSP salted pistachios chopped
Everything Bagel Seasoning optional
Chopped fresh dill optional

Citrus Vinaigrette

1/4 cup extra virgin olive oil
3 TBSP red wine vinegar
1.5 TBSP Lemon juice about 1/2 of a lemon
2 TBSP raw honey or less if you prefer a tart dressing
1 TBSP grainy mustard, heaping
1/2 tsp salt
fresh cracked pepper
1/4 tsp garlic powder
1 tsp fresh dill

Instructions

Begin by washing and peeling the carrots. Then, using the vegetable peeler, shave the carrots into thin strips into a serving bowl.
Assemble the salad. Top the carrots with sliced sweet peppers (or red bell pepper), a handful of halved cherry tomatoes, slices of avocado, feta cheese crumbles, chopped pistachios and sprinkle of everything bagel seasoning if using. Add extra fresh chopped dill if desired.
Before serving, drizzle on a tablespoon or so of the citrus vinaigrette.
BONUS INGREDIENT: If you want to make the salad more of a meal, add roasted chickpeas or sliced grilled chicken to the salad!

Citrus Vinaigrette

Add all of the vinaigrette ingredients to a small bowl and whisk vigorously together until the oil and vinegar are combined.
Store the extra dressing in an airtight container in the fridge. Give the dressing a quick whisk before serving it each time.

Keyword Carrot, Citrus, Salad Recipes, Summer Recipes, Vegetables, Vegetarian, Vinaigrette

{The Ultimate} Raw Carrot Salad with Citrus Vinaigrette