Carrot Salad - Innit

Ingredients

4 Servings

Produce

  • Lemon 1

  • Carrot 2 pounds

  • Orange 1 cup

  • Radish 1/4 cup

  • Fresh Dill 2 tablespoons

  • Fresh Pomegranate Seed 1/2 cup

Spices

  • Kosher Salt 1 1/2 tablespoons

  • Black Pepper 2 teaspoons

Pantry

  • Pistachios 1/2 cup

  • Extra Virgin Olive Oil 3/8 cup

Preparation

  1. Ingredient Prep

    Preheat oven to 350 F. Season carrots on a baking sheet with oil, salt & pepper. Set aside carrot top leaves for garnish! Roast for 15 minutes. Prepare radishes & pistachios.

    • 2 pounds, cleaned, tops removed Carrot
    • 1/4 cup, thinly sliced Radish
    • 1/2 cup, crushed Pistachios
    • 2 tablespoons Extra Virgin Olive Oil
    • 2 teaspoons Kosher Salt
    • 1 teaspoon, ground Black Pepper
  2. Flavor Creation

    Combine ingredients & mix well.

    • 1 cup, zested, juiced Orange
    • 2 tablespoons, chopped Fresh Dill
    • 1/2 cup Fresh Pomegranate Seed
    • 1, zested, juiced Lemon
    • 1/4 cup Extra Virgin Olive Oil
    • 2 1/2 teaspoons Kosher Salt
  3. Taste

    Place carrots on a plate & spoon the dressing over the top. Garnish with pistachios, radish slices & carrot top leaves.

    • 1/4 cup, thinly sliced Radish
    • 1/2 cup, crushed Pistachios

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 400 kcal  
Total Fat 28.0 g 35%
Total Saturated Fat 4.0 g 19%
Unsaturated Fat 24 g  
Low Cholesterol 0 mg 0%
Sodium 2760 mg 120%
Total Carbohydrate 37 g 13%
Fiber Total Dietary 10 g 36%
Sugars Total 19 g  
Protein 6 g 13%
Good Source: Vitamin C 49 mg 50%
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By Innit Culinary Team