Citrus Carrot Salad
Servings: 2
This carrot salad tosses freshly shredded carrots, cilantro and toasted sunflower seeds in a quick orange and lemon dressing with olive oil. No mayo, eight simple ingredients and 10 minutes for a bright, crunchy side.
Ingredients
- 2 cup shredded carrots
- ¼ cup cilantro stems removed and chopped
- ¼ cup raw sunflower seeds
- dash black pepper, ground
- dash sea salt, unrefined
Dressing
- 2 tbsp orange juiced
- 2 tbsp lemon juiced
- 2 tbsp extra-virgin olive oil
Instructions
- Whisk together the orange juice, lemon juice and olive oil and set aside.
- Combine the carrots, cilantro and sunflower seeds on a plate.
- Drizzle the dressing over the salad and season with salt and pepper to taste.
Notes
- Prep Tip: Shred whole carrots yourself if you can; they're juicier and sweeter than pre-shredded bagged carrots. A box grater or food processor makes quick work of it.
- Texture Tip: Toast the sunflower seeds in a dry skillet for 2 to 3 minutes, until golden and fragrant. Watch closely, as they burn quickly.
- Herb Swaps: Use the same amount of parsley, mint or dill in place of the cilantro; our guide to fresh herbs has more ideas.
- Make Ahead: This salad improves as it sits, so let it rest in the dressing for 15 to 30 minutes. Store in an airtight container in the fridge for up to 3 days, keeping the sunflower seeds separate so they stay crisp.
Nutrition
Serving: 2cups, Calories: 286kcal, Carbohydrates: 19g, Protein: 5g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Sodium: 91mg, Potassium: 575mg, Fiber: 6g, Sugar: 8g, Vitamin A: 21564IU, Vitamin C: 24mg, Calcium: 67mg, Iron: 1mg
