You can’t help but perk up at the sight of this vibrant shaved carrot salad, and the citrus dressing will make your taste buds do the same.
- SALAD INGREDIENTS
- 5 medium carrots
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 small shallot, thinly sliced
- ¼ cup chopped Italian parsley leaves
- DRESSING INGREDIENTS
- ⅓ cup tahini
- 2 teaspoons water
- Juice of ½ medium orange
- Juice of ½ medium lemon
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper
Using a vegetable peeler, peel the carrots all the way through and put the peelings into a large bowl. (It may be harder to peel the carrot as you get to the center, but you can save the leftover pieces for another use.) Add the garbanzo beans, sliced shallot and parsley leaves to the bowl and mix until everything is combined.
Make the dressing by adding all the ingredients to a small bowl and whisking until combined. You can add more water or more citrus juice if you prefer a thinner dressing.
To serve, either drizzle dressing over the bowl of salad and mix in, or individually dress each serving.
Cook’s tip: You can throw away the first layer of carrot peelings since they aren’t as bright as the others. Or, if the carrots are washed well, you can use them, too.
Nutrition Analysis: 170 cal, 9 g fat, 0 mg chol, 430 mg sodium, 19 g carbs, 5 g fiber, 3 g sugar, 7 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.