Ribbon Carrot Salad

1. Wash and peel the carrots. Continue peeling lengthwise to create thin ribbons, stopping when you reach the core.
2. Repeat with the cucumber.
3. Place the carrot and cucumber ribbons into a large serving bowl.
4. Add the red onion, parsley, mint, feta, pistachios, and seeds.
5. Whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until well combined.
6. Pour the dressing over the salad and gently toss so the ribbons stay intact.
7. Let the salad rest for 10–15 minutes before serving to allow the flavors to meld.

Tips:
* Chill for 15–30 minutes before serving for the best flavor.
* Add cooked chickpeas or grilled chicken to make it a complete meal.
* For extra sweetness, toss in a handful of dried cranberries or pomegranate seeds.
* This salad keeps well in the refrigerator for up to 2 days, though it’s crunchiest the day it’s is made.