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.

Ingredients

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

Instructions

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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