Ingredients

• 1 large cucumber, halved lengthwise and sliced

• 2 medium carrots, shredded or julienned

• 1 cup romaine lettuce leaves, washed and dried (for the base)

• 1/4 cup mayonnaise (or Greek yogurt for a lighter swap)

• 1 tablespoon lemon juice (or apple cider vinegar)

• 1/2 teaspoon garlic powder

• Salt and freshly cracked black pepper to taste

Instructions

1. Prepare the Base: Arrange the crisp romaine lettuce leaves on a serving plate or inside a wide bowl to create a beautiful, green bed for your salad.

2. Mix the Dressing: In a small mixing bowl, whisk together the mayonnaise (or Greek yogurt), lemon juice, garlic powder, a pinch of salt, and a pinch of black pepper until the mixture is smooth and completely combined.

3. Combine the Vegetables: In a larger bowl, toss the sliced cucumbers and shredded carrots together.

4. Coat the Salad: Pour the creamy dressing over the cucumber and carrot mixture. Gently fold everything together using a spatula or spoon until the vegetables are beautifully and evenly coated.

5. Assemble and Serve: Spoon the dressed creamy salad directly over the prepared bed of lettuce leaves. Top with an extra sprinkle of freshly cracked black pepper for a nice presentation and pop of flavor.

Tip: Serve this salad immediately while the vegetables are at their maximum crunch, or let it chill in the refrigerator for 15 minutes before serving to let the flavors meld together perfectly!