Carrot Ribbon Salad with Tahini Dressing

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If you’re trying trying to stay healthy by eating lots of vegetables that means you’re probably eating lots of salads. But let’s be honest, sometimes the same old salad can get a bit boring. Lettuce, tomato, cucumber maybe a protein and a bottled dressing can become a routine that makes vegetables feel like a chore. Enter the carrot ribbon salad. It’s here to spice up your life and rekindle your love for bright, colourful, flavour-bursting veggies. It’s anything but boring!

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If you can find heirloom carrots (orange, yellow and purple varieties) then you’ve just taken this salad to rainbow unicorn levels. I mean look at these colourssssssss. So vibrant and beautiful. All you need is a handy vegetable peeler to transform regular carrots into multi-coloured ribbons.

The tahini dressing takes all of five minutes to make with a whisk and a bowl and adds a delicious, creamy, lemony flavour with a touch of maple that compliments these veggies perfectly. Add a sprinkling of toasted pistachios and fresh mint and we are now in salad heaven.

This recipe makes the perfect detox lunch or dinner. It goes with or without your favourite protein. Trust me, with all this fibre you may not have room!

It’s gluten-free, dairy-free, vegan, refined sugar-free and out-of-this-world good. Give it a try and let us know how you like it!

Dairy-free, gluten-free, refined-sugar free, vegan

Serves: 2 / Cook time: 30 mins

Ingredients:

  • 3 carrots, trimmed and peeled (I like the heirloom ones for their colours)

  • 2 radish bulbs, sliced into half moons

  • ½ small fennel bulb, sliced

  • 3 tablespoons pistachios, toasted in oven @375 degrees F for 10 mins and chopped

  • 1 handful fresh mint leaves, washed dried and torn

  • Fennel fronds (little green leaves at top of fennel bulb) as optional garnish

3 carrots, trimmed and peeled (I like the heirloom ones for their colours)

2 radish bulbs, sliced into half moons

½ small fennel bulb, sliced

3 tablespoons pistachios, toasted in oven @375 degrees F for 10 mins and chopped

1 handful fresh mint leaves, washed dried and torn

Fennel fronds (little green leaves at top of fennel bulb) as optional garnish

For Dressing:

  • zest of 1 lemon

  • 2 Tablespoons of tahini paste

  • 1 Tablespoon water

  • Juice from ½ lemon

  • 1/2 teaspoon sea salt

  • 6 cracks black pepper

  • 2 Tablespoons extra virgin olive oil

  • ½ teaspoon of maple syrup

zest of 1 lemon

2 Tablespoons of tahini paste

1 Tablespoon water

Juice from ½ lemon

1/2 teaspoon sea salt

6 cracks black pepper

2 Tablespoons extra virgin olive oil

½ teaspoon of maple syrup

Instructions:

  1. In a small bowl, whisk together all dressing ingredients. Taste and add more salt and lemon if needed. Set aside.

  2. Using a vegetable peeler, peel the carrots lengthwise into thin ribbons and place in a medium sized bowl. Add the rest of the salad ingredients.

  3. Add dressing and toss until salad is fully coated.

  4. Serve and enjoy!

In a small bowl, whisk together all dressing ingredients. Taste and add more salt and lemon if needed. Set aside.

Using a vegetable peeler, peel the carrots lengthwise into thin ribbons and place in a medium sized bowl. Add the rest of the salad ingredients.

Add dressing and toss until salad is fully coated.

Serve and enjoy!

Source: The Hearty Soul