Mixed Herb Salad
2 medium carrots, peeled, very thinly sliced into rounds
½ small red onion, very thinly sliced, rinsed, patted dry
3 cups torn mixed tender herbs (such as mint, parsley, and/or dill)
3 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
Toss carrots, onion, and herbs in a medium bowl to combine.
Finely grate zest from lemon over salad, then cut lemon in half and squeeze juice over.
Drizzle with oil, season with salt and pepper, and toss again to coat.