It’s carrot season! I’ve always been in love with carrots my whole life. In fact, when I was a baby I ate so many carrots I turned orange from all the beta carotene. Still today, I am going strong with the carrots, I mean what’s not to love about them? They improve vision and prevent cataracts, they slow down aging since beta carotene is a highly antioxidant agent, they also cleanse the body as vitamin A helps the liver flush out toxins and that’s not even the end of it. There are so many more benefits to eating carrots. Spring is a great time for salads of all types especially those that are colorful.
With summer coming up most people are looking for healthy guiltless recipes to get them to that rockin’ summer body and I have just the thing. This salad is made up of shredded carrots, cranberries and sliced almonds with a dressing inspired by Moroccan flavors. We know that carrots have a wonderful flavor affinity for spices like cinnamon, coriander, and cumin so when we put it all together it’s no surprise that it tastes amazing! The secret that makes this so good is the fact that the carrots are grated. I’m not talking about buying your carrots already pre-shredded, no, around here we do things homemade by hand and that’s what makes it good. This simple step is everything. It takes a boring carrot and brings out that sweet, juicy flavor. If you’ve ever made carrot juice, then you’ll know what I’m talking about. If you haven’t, just take my word for it.
If you’ve got goals to shape up and eat a cleaner diet, I can assure you this delicious salad will keep you away from those guilty pleasures for a long time. You won’t even miss your old ways after this. I hope you love it as much as I do. The servings below is for 4 sides but if you’re eating it as meal for lunch then you’ll get about two servings out of it. Trust me, you’ll be making this again.
- 2 carrots freshly grated
- 1 tablespoon chopped mint
- ¼ cup cranberries
- ¼ cup red onion finely chopped
- ¼ cup sliced almonds
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon honey or agave
- 1 tablespoon olive oil
- salt and pepper to taste
- In a bowl add the carrots, mint, cranberries, red onion, and sliced almonds
- In a small bowl whisk together the cumin, coriander, cinnamon, lemon juice, honey, and olive oil
- Add the dressing to the carrot mixture and toss until well combined, top with salt and pepper to taste