Description
A fresh and crunchy salad featuring carrot ribbons and toasted almonds, perfect for a quick meal.
Ingredients
Scale
- 4 to 6 medium carrots, peeled
- 1/2 cup sliced or slivered almonds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper to taste
- Optional add-ins: parsley, mint, chili flakes, raisins, crumbled feta
Instructions
- Make the carrot ribbons by peeling and using a vegetable peeler to shave long ribbons. Place in a big bowl.
- Toast the almonds in a dry skillet over medium heat for 3 to 5 minutes until golden and fragrant.
- Mix the dressing by whisking together olive oil, lemon juice, honey, Dijon (if using), salt, and pepper in a small bowl.
- Toss the dressing over the carrots and mix gently. Let it sit for 5 minutes before serving.
- Add optional upgrades like chopped herbs or chickpeas, if desired.
Notes
Store dressed carrots in an airtight container and keep toasted almonds separate to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
