Sunday, March 4, 2012

Carrot Ribbon Salad (GAPS, Paleo, Primal, gluten Free)


By Margaux
This is one of my favorite salads this time of year. It is cheerful in every way, bright in color and flavor. Truthfully, I hesitate to even call this a recipe but what the hay. I’m giving approximate quantities here but this is the kind of thing that you’ll truly want to adjust to your taste. For example, I’m a sucker for lemon so I like to use the juice from at least one large one, if not one and a half.
My vegetable peeler is serrated which I think is swell because my carrots really hang onto the dressing but your salad certainly won’t suffer for lack of serrated peeler.
Carrots- I use 5-6 medium sized carrots for 2 healthy servings.
Parsley- Italian or curly will do just fine, use as much or little as you fancy.
Tahini (1-2 Tbsp)
Lemon juice (about one lemon)
Salt (a pinch or two)
Olive oil (1-2 Tbsp)
Fresh Garlic (optional, about 1 clove finely chopped)
Salad: Peel your carrots, and keep on peeling until you have a big ol’ heap of carrot ribbons in your salad bowl. Chop your preferred quantity of parsley as finely or roughly as you prefer, add to the carrots. 
Dressing: Combine ingredients in a jar, put a lid on it and shake it like you mean it. Pour over carrots, toss, and dig in.
P.S. I ended up adding sliced avocado to this salad and it was super!

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