Carrot Salad with Seeds
For us, salad is a daily essential. It can be raw or cooked, served as a starter or alongside, but regardless, so important it has become. Carrot salad is one of our favorites because it can be made well in advance and left on the counter, is sweet and crunchy, and, if you have any left over, it can stay until the next day (unlike salads dressed with greens). The toasted pumpkin seeds in this recipe are what give it flavor and make it even healthier to eat. It takes minutes to make and calls for minimal ingredients that you probably already have in the kitchen – okay maybe minus the pumpkin seeds.
- Serving bowl
- 1 Cup Raw pumpkin seeds
- 8 Carrots grated
- 1 Handful chives chopped
- 1 Lemon juice from about ½ Cup
- 1 Generous pinch of salt
- 1 Serving bowl grind of black pepper
- 1 Sm pinch sugar optional
- 3-4 Tbls olive oil
- Toast pumpkin seeds on a baking sheet for about 5-8 minutes at 350 degrees. Grate carrots and place in a serving bowl. Add lemon juice, chives, salt, pepper, sugar and olive oil. Mix well. Then add pumpkin seeds and mix again. Taste and add more olive oil, if the salad seems dry, or whatever else is needed.
Tip: Store pumpkin seeds in a glass jar in the fridge to keep them fresh. They are good for snacking and as a kitchen ingredient. Treat them like an herb or nut.
Tried this recipe?Let us know how it was!