Simple Carrot Salad
We have a lot of carrots at home because carrots are cheap food right now and I had planned to make pickled carrots but ran out of time. Now it’s carrots all day long. Yesterday, I made this simple carrot side dish salad to accompany our lentil dinner. It’s super easy to make and the sweetness makes it perfect for kids. Strangely cooked carrots are not one of Isabella’s favorite vegetables, so a raw salad worked great for her. Carrots is underrated if you ask me because they are a good source of vitamin A. This important nutrient (which acts as a cell-protective antioxidant) may even help protect against cancer. Carrots also contains good amount of fibers.
3 large carrots peeled and grated
1/2 cup sprouts (I used spring mix to make it more colorful)
1/3 cups toasted pumpkin seeds
1 tbs olive oil
1 tsp honey or Agva syrup
salt & pepper to taste
Preheat oven for F350 and spread seeds on a cookie sheet. Toast for a few minutes until you can smell them. Be careful not to burn them, it goes fast. Blend rated carrots, sprouts, oil, honey, salt and pepper. Place salad on plates and sprinkle seeds on top.
Learn how to grow and harvest your own carrots in my post here
