Wash and peel 3–4 fresh carrots, then shred them into fine strands using a box grater or food processor.

Chop a handful of fresh parsley and rinse it under water. Finely chop the leaves.

In a mixing bowl, combine the shredded carrots and chopped parsley, and toss to mix evenly.

In a small bowl, whisk together 2 tablespoons of lemon juice, 2 tablespoons of olive oil, a pinch of salt, and pepper.

Pour the dressing over the carrot and parsley mixture and gently toss until well-coated.

Add optional nuts, raisins or dried cranberries, and feta cheese, mixing just until combined.

Transfer the salad to a serving bowl and enjoy fresh.