Rainbow Carrot Salad

Rainbow Carrot Salad

Enjoy the garden-fresh flavours and vibrant colours of this simple and delicious salad featuring julienned carrots in a mix of hues, fresh herbs, and nuts or seeds for crunch, all tossed in a delectable honey lemon dressing.

Ingredients:

Salad:
5-6 rainbow carrots (a mix of purple, yellow, and orange)
1/4 cup fresh mint leaves, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup crumbled feta cheese (optional)
1/4 cup toasted pine nuts or sunflower seeds (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper to taste

Directions:

Prepare the Carrots:

Wash and peel the rainbow carrots. Julienne the carrots, or for a different texture, use a vegetable peeler or mandoline to shave the carrots into thin ribbons.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.

In a large bowl, combine the carrots with the chopped mint and parsley.
Pour the dressing over the salad and toss gently to coat the carrots evenly.

If using, sprinkle the crumbled feta cheese and toasted pine nuts or sunflower seeds over the salad.

Transfer the salad to a serving platter or individual plates.

Garnish with additional mint leaves if desired.