This warm carrot salad is rich in betacarotene, fiber and vitamins A, C and K. Recipe and image courtesy of Sherri Castellano.
INGREDIENTS
SERVES 2
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5 carrot(s)
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1 tbsp olive oil
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1/8 tsp sea salt
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1/4 tsp Pepper, Black
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2 tbsp Parsley, Raw Fresh
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1/2 tbsp Tahini
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1/2 tbsp extra-virgin olive oil
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1 tbsp Lemon Juice
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1 tbsp Apple Cider Vinegar
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1/8 tsp Sea Salt
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1/8 tsp Ground Black Pepper
DIRECTIONS
1
Shave the carrots into thin strips.
2
Heat the olive oil in a sauté pan over low heat. Add the carrots, and sprinkle them with the salt and pepper. Sauté for 3 minutes and remove from heat. Sprinkle in the fresh parley and stir to combine.
3
Whisk together the tahini, olive oil, lemon juice, apple cider vinegar, sea salt and pepper and pour over the carrots. Toss to coat evenly and serve warm.