"Cook with What You Have" Food Blogger Katherine Deumling made a simple, light carrot salad with grated carrot, lemon, toasted sunflower seeds and parsley. Nice and bright to offset all the richer wintry dishes! Click here for a link to Katherine's blog.
Lemony Carrot and Herb Salad
Fresh carrot salads are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, serrano chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.
You can add cooked white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.
Serves 6 as a side
- 1 cup sunflower seeds (or pumpkin seeds) (this may seem like a lot but use it all if you can–it really makes the dish)
- 1 tablespoon olive oil
- 2 generous pinches of sea salt
- 6 medium carrots, grated
- ½ cup fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 2-3 tablespoons lemon juice, to taste
- 1 teaspoon sea salt, plus possibly more to taste
- 2-3 tablespoons olive oil
Preheat oven to 350.
Toss the sunflower seeds with a teaspoon of oil and several pinches of salt and roast on a baking sheet for about 10 minutes, until they are crisp and golden. Set aside to cool.
Place the grated carrots, herbs and seeds in a serving bowl. Add the dressing ingredients and toss well. Taste and adjust seasoning to taste. This salad keeps for 3-4 days though the seeds will lose their crunch. It will still be delicious.