22 February 2014

Carrot & Seed Salad

I found this recipe in my Rose Bakery cookbook and I had no idea how delicious it would be.  It might not look like much but it's super easy and I highly recommend it.  I changed it a little bit from the book.

Serves 6

1 cup sunflower or pumpkin seeds
8 medium carrots, grated (I used the food processor)
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
1 TB sugar
about 3 TB sunflower or olive oil

Place the carrots in a serving bowl.

To make the dressing, whisk together the lemon juice, salt, pepper and sugar in a bowl, then whisk in the oil.  Add more salt and pepper if needed.

 Pour the dressing over the carrots and mix well.

Sprinkle with the seeds.

I also ate it with sliced avocado and arugula and loved it. 

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