October 5, 2022

Carrot Salad with Toasted Seeds and Nuts

Recipe: Mina Stone

“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


  • 8 medium carrots (1 1/2 pounds/680 g), a mix of orange, yellow, and purple if you can find them, peeled and sliced into thin rounds by hand or on a mandoline
  • Juice of 3 lemons
  • 1/4 cup (35 g) sesame seeds or pumpkin seeds or a mix, toasted
  • 1/4 cup (30 g) raw pistachios, or any other nut, toasted
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 handfuls mint leaves, bigger leaves torn in half


Yield: Serves 6 to 8

  1. 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.

  2. 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.

Author: Alexandra Whyte

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