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.
Servings: 4 people
Ingredients
- 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
Instructions
- 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!
Nutrition
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