Description
Turn a handful of fresh ingredients into a beautiful spring salad ideal for holidays and entertaining. It’s healthy, vegan and show-stopper.
Ingredients
Units
Scale
- 4 large carrots (about 1 1/4 lb.), preferably multicolor
- 2 ounce pea shoots (about 2 loosely packed cups)
- 1/2 cup thinly sliced radishes (about 4-6 medium radishes)
- 1/4 cup sliced almonds, toasted
- 1/4 cup loosely packed parsley leaves plus 1 Tbsp. chopped parsley leaves
- 3 Tbsp. lemon juice, from 1 lemon
- 1 1/2 tsp. Dijon mustard
- 1 tsp. maple or honey
- 1/4 tsp. table salt, plus 1 pinch
- 1/4 tsp. black pepper
- 4 Tbsp. olive oil
Instructions
- Use a vegetable peeler to cut long, thin ribbons of carrots. Lay a carrot on the cutting board, hold one end, then run the peeler lengthwise on the carrot to cut long, thin strips. Flip the carrot over and peel ribbons on the other side. You’ll be left with a thin nub. Reserve for another use.
- Transfer carrot ribbons to a serving platter and top with pea shoots, radishes, almonds and 1/4 cup parsley leaves.
- In a medium bowl, whisk together lemon juice, mustard, maple (or honey), salt, pepper and remaining 1 tablespoon chopped parsley leaves. Slowly whisk in oil until well combined. Drizzle dressing over carrot salad and sprinkle with remaining pinch of salt.
Notes
- Reserve leftover carrot nubs in a ziptop bag in the freezer for stocks and soups.
- Be sure to use larger carrots as you’ll get better ribbons with longer, thicker carrots.
- To make ahead, assemble the salad and store covered loosely with plastic wrap in the refrigerator for up to 1 day. Drizzle with dressing just before serving.
- To toast the almonds, lay on a sheet tray and bake at 350°F for 6 to 8 minutes, or until lightly toasted and fragrant.
- Prep Time: 20
- Category: Salad
- Method: No Cook
- Cuisine: American