Crisp, fresh carrots + salty feta marinated in a lemon dill dressing + topped with some crunchy toasted sunflower seeds. A simple + elegant side salad for summer.
INGREDIENTS
1 lemon, juice + zest
2T fresh dill, chopped
3T olive oil
3c shaved carrots, I used about 9 small carrots and just made ribbons with a vegetable peeler
4oz feta
3T sunflower seeds, toasted
INSTRUCTION
Whisk lemon juice + zest, dill + olive oil together with a small pinch of salt + pepper in a large bowl. Add the carrots and toss to coat. Allow to sit for at least 5 minutes then plate it up with feta + sunflower seeds. Drizzle over any residual dressing then serve.
ENJOY!
WORTHINGTON EATS 
Flavor was there. Next time I would shave the carrots thinner and shorter. It’s a keeper.
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