Eye-Healthy Tangy Carrot Salad Recipe
See also: Broccoli rabe with tempeh and pine nuts • Chicken chopped salad • Deli-style kale salad • Infused water • Niagara springtime soup sippers • Orange pepper, spinach and sundried tomato frittata • Pumpkin mousse • Roasted salmon with melon salsa • Sunset gazpacho • Tropical post-run smoothie • Turkey burgers with roasted orange peppers
This colorful salad is a great holiday side dish and can liven up your leftover meals as well. Carrots are full of eye-healthy beta-carotene and also contain significant amounts of fiber, potassium and vitamin C.
Other ingredients provide eye nutrients like zinc, lutein and protein (if you add the chickpeas).
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Fresh orange juice is more nutritious, but the concentrate has a deeper tang that brightens the flavors.
Orange juice concentrate and cumin add lively notes to this tasty salad.
Tangy Carrot Salad
1/2 cup pine nuts, sunflower seeds or pumpkin seeds
8 large carrots
1-1/2 cups rocket or romaine lettuce, chopped
1/2 cup dried cranberries, cherries or golden raisins
1/4 cup pitted dates, chopped small
1/4 cup canned beets, drained and julienned
1/2 cup canned chickpeas, drained
1/3 cup frozen orange juice concentrate, thawed
2 Tbsp lime juice
3 Tbsp extra-virgin olive oil
1 tsp ground cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
- Toast the nuts or seeds in a dry skillet over medium heat for 2 or 3 minutes, until golden brown (don't let them burn). Salt lightly if desired, remove from pan and let cool.
- You can either grate the carrots or make long ribbons of them with a vegetable spiralizer or peeler. Place in a large bowl with the lettuce, dried fruit, and any other add-ins you choose. Mix well.
- In a small bowl, mix together the dressing ingredients. Pour over salad in large bowl and toss. Sprinkle the toasted nuts or seeds over the top, and serve.
[Page updated November 2016]