Citrus Carrot Salad
Servings 6 (as a side)
Ingredients
- ¼ cup olive oil
- 3 tbsp lime juice
- 1 tbsp dijon mustard
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1.5 lb carrots, peeled and grated (6-7 cups)
- 1 cup chopped cilantro (or use parsley)
- 1 blood orange, peeled, sliced into rounds, then quartered (or use navel if you can't find blood orange)
- ½ cup chopped toasted pecans or pistachios
- Make ahead: ~ you can 100% make this salad a day or two ahead. Just make sure to let it come back to room temp to serve and add all the toppings.
Items you can prep ahead (optional)
- Whisk together the dressing
- Peel and grate 1.5 lb carrots (6-7 cups)
- Peel and slice 1 orange into rounds, then quarter them (optional)
- Chop 1 cup cilantro and/or parsley
- Toast + chop ½ cup pecans or use pistachios
- Make the salad
Instructions
- In a large bowl, whisk together the oil, lime, dijon, cumin, and salt.
- Add the carrot and cilantro and toss to coat thoroughly. Serve topped with oranges, nuts, and black pepper.
Notes
Substitutions:
- To make nut-free, top with toasted pumpkin seeds or skip it all together.
- Skip the oranges on top, if you don’t like oranges or if you can’t find any good ones.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- This salad is best served at room temp because the dressing kind of solidifies when cold. So if you make it ahead, you can just let it sit out for 30 minutes to an hour or pop it in the microwave for 10-30 seconds to take the chill off. Then add your toppings and serve.
- Top leftovers with more herbs, nuts, black pepper, and a drizzle of good olive oil.
- This side pairs well with any heavy entree or protein. Roast up some veggies or chop up some greens and add it to leftover carrots along with more lime, salt, and oil.