Carrot Salad
Carrots are perhaps known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. These delicious root vegetables are the source of not only beta-carotene, but also a wide variety of antioxidants and other health-supporting nutrients that offer cardiovascular benefits and anti-cancer benefits as well!
Ingredients:
| Almonds, sliced | 1 handful |
| Carrots, medium | 5-6 each |
| Red chilli, fresh, stalks and seeds removed | 1 each |
| Cilantro | 1 bunch |
| Fresh gingerroot, peeled | 1” piece |
| Lemon | 1 each |
Directions:
- Toast almonds in a small pan on medium heat, tossing occasionally until golden. Set aside in a small bowl.
- Wash and trip the carrots. Grate them in a food processor, using the coarse grater attachment, with the chili, the top third of a bunch of cilantro, and gingerroot. Set aside in a serving bowl.
- Drizzle a bit of extra virgin oil over the salad and add a pinch of salt. Finely grate a little lemon zest then add a good squeeze of lemon juice. Toss well.
- Sprinkle with toasted almonds and half of the reserved cilantro leaves. Eat.
Makes 4 servings (116 g /serving). 1 serving = approx. 1/2 cup
