Carrots are perhaps known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. These delicious root vegetables are the source of not only beta-carotene, but also a wide variety of antioxidants and other health-supporting nutrients that offer cardiovascular benefits and anti-cancer benefits as well!
Prep: 10 minutes • Total: 15 minutes
Makes 4 servings (116 g / serving) • 1 serving = ½ cup
1. Toast almonds in a small pan on medium heat, tossing occasionally until golden. Set aside in a small bowl.
2. Wash and trip the carrots. Grate them in a food processor, using the coarse grater attachment, with the chili, the top third of a bunch of cilantro, and gingerroot. Set aside in a serving bowl.
3. Drizzle a bit of extra virgin oil over the salad and add a pinch of salt. Finely grate a little lemon zest then add a good squeeze of lemon juice. Toss well.
4. Sprinkle with toasted almonds and half of the reserved cilantro leaves. Eat.
You may be interested in trying our other great salad recipes!
Prepared By: Jennifer Broxterman, Registered Dietitian & Joyce Ho, BScH Foods & Nutrition student
NutritionRx Email: firstname.lastname@example.org Phone: (519) 520-9549 Website: www.nutritionrx.ca