Moroccan Rainbow Carrot Salad

Name: Moroccan Rainbow Carrot Salad
Prep time: 15 min
Cook time: 5 min
Yield: 4-6 Servings
Ingredients: Juice of 1 lemon; 1 teaspoon lemon zest; 1 teaspoon sugar; 1/2 teaspoon salt; Pinch of freshly ground black pepper 1 medium garlic clove, grated; 1/3 cup Extra Virgin Olive Oil; 1 lb peeled rainbow carrots; 1/4 cup pomegranate seeds; 1/4 cup chopped roasted pistachios 1/4 cup chopped; fresh parsley

Serving Size

4-6

Prep Time

15 min

Cook Time

5 min

Ingredients

Juice of 1 lemon
1 teaspoon lemon zest
1 teaspoon sugar
1/2 teaspoon salt
Pinch of freshly ground black pepper 1 medium garlic clove, grated
1/3 cup Extra Virgin Olive Oil
1 lb peeled rainbow carrots
1/4 cup pomegranate seeds
1/4 cup chopped roasted pistachios 1/4 cup chopped
fresh parsley

Cooking Steps

1

Using a vegetable peeler, shave each carrot into long paper thin strips. Place carrot shavings into a medium bowl with ice water, this will help the carrots curl. Let the carrots sit in the ice bath for 10 minutes, then drain.
2

In a mason jar, combine the lemon, zest, sugar, salt, pepper, grated garlic, and olive oil. Shake to combine.
3

Add the shaved carrots into a serving bowl, top with pomegranate seeds, pistachios, and parsley. Toss with lemon dressing and serve.

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