CARROT SALAD

Super fresh and easy for a Labor Day Picnic!

Carrot Salad 
Adapted from David Lebovitz
Serves 4

3-4 carrots
1 lemon, juice
1 tablespoon olive oil
1 teaspoon sugar
salt and fresh ground pepper, to taste
flat leaf parsley


Peel and grate the carrots into shreds using a hand grater and set aside in a bowl.

In a small glass, mix the lemon juice, olive oil, sugar, salt and pepper. Pour the dressing over the carrot shreds, add the parsley and mix. Do not over dress, you don't want to saturate the carrots, taste as you go and adjust seasoning if needed. Enjoy!

Rufus at his dock diving competition! He did well for his first time...my daughter was his handler and he jumped something around 18 feet.

PRINTABLE RECIPE