Crunchy Carrot Salad
Servings: 2
This crunchy carrot salad is lighter, brighter, and not weighed down by mayo. The raw seeds add protein and extra crunch— this makes a great snack or healthy side dish
Ingredients
- 2 cups 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 orange juice, lemon juice and olive oil. Set aside.
- Combine carrot strips, cilantro and sunflower seeds on a plate.
- Drizzle dressing over salad. Season with salt and pepper to taste.
Notes
- You can use whole carrots and grate them for stronger flavor.
- Swap out the sunflower seeds with hemp hearts (still nut-free) or sliced almonds.
- Does cilantro taste like soap to you? If so, use parsley instead.
- Feel free to use the carrots of your choice. When I created this salad for my Plant-Based Cleanse, I used rainbow carrots because they're fun!
Nutrition
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