Recipe
October 5, 2022
Carrot Salad with Toasted Seeds and Nuts
“A bright rainbow of colors, this salad is tasty, crunchy, and relatively easy to prepare. What I love most about this salad is that it can be dressed ahead of time, as the carrots can withstand the dressing — and it can sit eye-poppingly on the table ready to go. I like to freshly toast seeds I have in my pantry — two of my favorites are sesame and pumpkin. You can add any toasted nuts you like, but if you use pistachios, keep them raw to retain their bright green color and delicate flavor.” – Mina Stone
Directions
Yield: Serves 6 to 8
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To assemble the salad: in a large bowl, toss the carrot slices with the lemon
juice, a large pinch of salt, and lots of freshly ground black pepper. Add half
of the toasted seeds and half of the chopped nuts and toss with your hands
to combine.
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Spread the salad over a large serving platter and scatter the remaining seeds
and nuts on top. Drizzle generously with olive oil, another sprinkle of salt
and freshly ground black pepper, and finish with the mint leaves to serve.
Cassandra Macleod
From the book LEMON, LOVE AND OLIVE OIL by Mina Stone. Copyright © 2021 by Asimina Stone. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.Cassandra Macleod