Wash and peel the carrots, then use a julienne peeler or sharp knife to shred them into thin, even strips. You should have about 2-3 mm thick shreds that look bright orange and crisp.
Pour the freshly squeezed lemon juice into a mixing bowl. Add a pinch of flaky sea salt and whisk briefly until the salt dissolves, releasing a bright citrus aroma.
Drizzle in the olive oil and whisk again until the mixture is slightly emulsified and shiny, creating a fresh, tangy dressing.
Add the shredded carrots to the bowl and toss thoroughly with the lemon dressing, ensuring each shred is coated evenly. Use tongs or two forks to gently lift and mix.
Taste the salad and adjust the seasoning by adding more salt or lemon if desired. For extra flavor, sprinkle with chopped fresh herbs and toss again.
Let the salad sit at room temperature for about 10 minutes. This allows the flavors to meld and the carrots to soften slightly while remaining crisp.
Give the salad a final gentle toss, then transfer to a serving dish. The carrots should be vibrant, shiny, and crisp with a bright lemon aroma, ready to enjoy.
