Carrot salad

 This recipe could work both as a side dish or as a salad, you could serve it either warm or cold, as is or by adding green beans to it. Any way you choose, you can't go wrong, it's quick and easy to make and a great way to eat your veggies! For this recipe I used young, multi colored carrots, but regular, orange carrots are perfectly fine. 

Ingredients (serves 4-6)
- 12 young carrots (or about 4 extra large ones), sliced not too thinly
- 2 garlic cloves, mashed
- a handful fresh mint, chopped/1 Tablespoon dry mint
- 1 Tablespoon sumac (optional)
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- sea salt, to taste

Bring a pot of salted water to a boil, add the carrots and cook until desired texture is achieved ( I like my carrots just blanched, not too soft), checking with a fork after 4 minutes. Drain the carrots (I like to reserve the cooking water for future use in other recipes such as soups, rice etc.) and place in a bowl. Add the garlic, mint, sumac, lemon juice, olive oil and salt. Taste and adjust seasonings. Bon appetit!






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