This easy dish combines sweet, sour, and salty in a delicious salad. Great as it is, or toss with arugula and tart apple slices and shave hard cheese over the top for a more substantial dish.
4 large carrots, grated or julienned
1/4 c. lemon juice, or more to taste
1 teaspoon Lemon and dill rock salt,
1/4 c. extra-virgin olive oil
1/4 c. chopped flat-leaf parsley
Combine carrot, lemon juice and salt in a medium bowl. Allow to sit at room temperature for 5 minutes. Stir in oil and parsley. Adjust seasoning if necessary. Serve with your favourite BBQed meats or fish.