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Herbed Carrot Salad

Herbed Carrot Salad

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This easy, no-added-fat summer salad plays the nutty flavor of toasted sunflower seeds against sweet carrots and fresh herbs. Serve it right away or make it the day before.

Yield: 4 to 6 servings

Preparation Time: 25 minutes

Start to Finish Time: 25 minutes

  • 1 large garlic clove, minced
  • 1 teaspoon kosher or sea salt, plus extra to taste
  • 3 tablespoons apple-cider vinegar
  • 3 tablespoons lemon juice
  • 1/3 cup sunflower seeds
  • 3 cups shredded carrots (from 5-6 large carrots)
  • 2 tablespoons chopped fresh mint
  • 1-1/2 tablespoons chopped fresh parsley
  • 1-1/2 tablespoons chopped fresh dill
  • Freshly ground black pepper, to taste

Using a mortar and pestle or the side of a knife, crush garlic with salt until a thick paste forms. Place garlic paste in your serving bowl. Add vinegar and lemon juice and let stand for at least 10 minutes, letting the garlic macerate.

Meanwhile, in a small skillet over medium-low heat, toast sunflower seeds until nicely browned, 5 to 7 minutes. Set aside.

Add carrots and herbs to the garlic mixture. Add sunflower seeds and toss. Season with salt and pepper, and serve.

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