David Lebovitz's Carrot Salad

August 11, 2014
David Lebovitz's Carrot Salad

Serves: 6 to 8 as a side dish


  • 7 large carrots
  • Half a bunch of flat leaf parsley, coarsely chopped
  • 2 lemons, juiced
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons sugar
  • Salt and pepper to taste
  • 1 avocado, cubed
In This Recipe


  1. Clean and peel carrots, then grate them finely with a box grater or food processor.
  2. Make a dressing by whisking together the lemon juice, olive oil, Dijon, and sugar with a pinch of salt and pepper. Adjust the seasonings to your taste.
  3. Toss the carrots with the dressing and the parsley. Be careful not to over-dress; as David says, "the carrots should be moistened and glistening, not swimming in dressing."
  4. Garnish with cubed avocado. Serve promptly.

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Reviews (3) Questions (0)

3 Reviews

Linda May 29, 2017
I love this salad - clean flavors, really allows the sweetness of the freshly grated carrots to shine through. Pre-shredded, bagged carrots will not work with this - freshly grating the carrots are sweeter and make all the difference.
Don R. September 10, 2014
Don't know where I went wrong but this came out pretty boring.
Author Comment
Amanda H. September 10, 2014
I'm sorry you didn't like it that much -- it's a pretty simple salad, just nicely balanced. If you'd like, you could add a different herb like thyme or some ground cumin.