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Oriental Carrot Salad

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by Nathalie
Step by step recipe - 20 Min
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0
November 5, 2015

I especially like this salad as a side, starter or small lunch as it is the perfect combination of fresh, sweet and crunchy. I can tolerate lemon, which adds some extra taste but if you are sensitive, the salad still tastes delicious without lemon. Using fresh mint in a salad is very oriental and with the mixture of Mediterranean ingredients such as pumpkin seeds and kale this salad is a perfect mixture.

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Serves 2
Cooks in 20 Minutes
Difficulty Easy

INGREDIENTS

3 medium size carrots
1 tbsp olive oil
lemon juice (if tolerable)
salt
1/2 handful of pumpkin seeds
4 pitted medjool dates
1/2 handful fresh mint chopped
2 handful kale chopped

Method:

Roast the pumpkin seeds in a pan until golden brown and let them cool off in a bowl

Grate the carrots and add kale, fresh mint and dates

Add the cool pumpkin seeds

Mix the salad with olive oil and salt to taste and add some lemon juice if you can tolerate it.

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