Evolution Carrot Salad

Serves: 4

Crisp and crunchy, this raw carrot salad is wonderful alongside a heavier soup.

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4 to 5 large carrots
sprig fresh mint
sprig fresh cilantro or fresh chives
sea salt
freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
handful mixed seeds
2 or 3 small clementines
croutons of choice
feta or goat cheese


Peel 4 or 5 large carrots and grate them into a bowl. Pick the leaves off a few sprigs of fresh mint and cilantro and finely chop them—you can also use fresh chives. Add them to the bowl and toss with the carrots. Season with a pinch of sea salt and freshly ground black pepper. Add 6 Tbsp. of extra virgin olive oil and 2 Tbsp. of lemon juice and mix well. Serve right away, as it is, or let it start evolving...

Put a good handful of mixed seeds into a hot, dry frying pan and toss and toast them for a minute. Once toasted, sprinkle the seeds on to your salad. Peel 2 or 3 small clementines and cut into nice thick slices. Either toss these slices into your salad, or lay a few slices on a serving platter and pile the carrot salad on top.

Sprinkle croutons over the top.

Crumble over some feta or goat cheese on top.

Revised from Source: http://www.oprah.com/food/Evolution-Carrot-Salad

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