Carrot Salad {with Zesty Dressing}
This deliciously zesty, nutty and crunchy Carrot Salad is quick, easy and packed full of flavour. It’s a perfect side dish in summer or winter.
Servings: 4 people
Ingredients
- 400 g Carrots
- 15 g Fresh flat leaf parsley Finely chopped
- 1 Lemon Zest and juice
- 1 Garlic clove Crushed
- 3 tbsp Olive oil
- 1 tsp Honey
- 50 g Hazelnuts
Instructions
- Toast the hazelnuts in a small frying pan, for around 5 minutes, or until golden brown. Once toasted, chop them roughly and set aside.
- Finely chop the parsley and place in a large mixing bowl.
- Add in the lemon zest and juice, the crushed garlic clove, oil and honey. Season with salt and pepper then whisk everything together.
- Peel your carrots as normal and then use your peeler to peel the carrots into ribbons.
- Put the carrots into a bowl with your dressing and mix until well coated then stir through most of the hazelnuts.
- Serve and top with the remaining hazelnuts.
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Notes
Toasting the hazelnuts: It takes about 5 minutes over a low heat. You just need to keep stirring them or shaking the pan to stop them from sticking.
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