Prep the Vegetables: Wash and peel 4-5 medium-sized carrots. Cut into thin rounds or julienne. Rinse and chop parsley finely.

Make the Dressing: In a mixing bowl, combine 3 tablespoons of olive oil, juice of 1 lemon, salt, and pepper. Whisk together for about 30 seconds until emulsified.

Combine Ingredients: In a large salad bowl, add sliced carrots and chopped parsley. Drizzle with dressing and toss gently for 1 minute.

Serve: Plate the salad immediately or let it rest for about 10 minutes before serving to meld flavors.