Description
A fresh and vibrant carrot salad featuring finely grated carrots tossed with a tangy mustard-lemon dressing, toasted pine nuts, green onions, and fresh parsley. This easy-to-make salad is perfect as a light side dish or a healthy snack, ready in just 20 minutes.
Ingredients
Scale
Dressing
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon whole-grain mustard (or Dijon mustard)
- 1 tablespoon honey (optional, or sugar-free honey)
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Salad
- 1 tablespoon extra virgin olive oil
- ¼ cup pine nuts
- 4 large carrots, peeled and finely grated (about 4 cups)
- 3 medium green onions, chopped (optional)
- ¼ cup fresh parsley, chopped
Instructions
- Make Dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, lemon juice, mustard, honey (if using), salt, and pepper until well combined to form a tangy and flavorful dressing.
- Toast Pine Nuts: Heat the remaining 1 tablespoon of olive oil in a small skillet over low heat. Add the pine nuts and cook them gently for about 5 minutes, stirring frequently, until they are lightly browned and release a fragrant aroma; be careful not to burn them.
- Combine Ingredients: In a large mixing bowl, add the finely grated carrots, toasted pine nuts, chopped green onions if using, and chopped fresh parsley. Mix everything together evenly.
- Dress and Serve: Pour the prepared dressing over the salad ingredients. Toss thoroughly to ensure the carrots and other ingredients are well coated. Adjust seasoning with additional salt and pepper if needed. For best flavor, refrigerate the salad for 20 to 30 minutes to allow the flavors to meld before serving.
Notes
- You can omit the honey for a sugar-free version or replace it with sugar-free honey alternatives.
- Toasting pine nuts enhances their flavor but keep an eye on them as they burn quickly.
- This salad can be prepared a few hours in advance and stored refrigerated to enhance flavor infusion.
- For added texture and nutrition, consider adding chopped walnuts or sunflower seeds as alternatives to pine nuts.
- Use fresh carrots for best taste and texture; organic if preferred.
