Carrot Salad with a Zesty Dressing
An easy and delicious Carrot Salad recipe with herb dressing. This healthy, raw carrot salad is the perfect summer or winter salad and a great lunchbox idea.
Course: Side Dish
Cuisine: Family Food
Servings: 4 people
- 400 g Carrots Peeled.
- 25 g Fresh mint Chopped
- 25 g Fresh flat leaf parsley Chopped
- 25 g Fresh basil Chopped
- 1 tbsp Capers In brine, drained
- 4 Anchovy Fillets
- 1 Lemon Zest and Juice
- 1 clove Garlic Crushed
- 4 tbs Olive Oil
- 100 g Hazelnuts
Toast the hazelnuts in a wide based pan, for around five minutes, or until golden brown. Once toasted, chop them roughly.
Place the mint, flat leaf parsley, basil, capers, anchovies lemon and garlic into your chopper (or use a hand blender if you haven't got one). Blitz until smooth.
Put the mixture in a bowl, with the oil and around 3/4 of your hazelnuts and stir.
Peel your carrots as normal and then use your peeler to peel the carrots into ribbons.
Put the carrots into a bowl with your herb mixture and hazelnuts and stir until well coated.
Serve and top with the remaining hazelnuts.
Enjoy!
Calories: 344kcal | Carbohydrates: 18g | Protein: 6g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 139mg | Potassium: 631mg | Fiber: 6g | Sugar: 6g | Vitamin A: 17830IU | Vitamin C: 33.4mg | Calcium: 109mg | Iron: 2.8mg