Do your liver a favour and puts this fragrant carrot and orange salad on your table
it is chock full of beta carotene, Vitamins A and C.
This carrot and orange salad is delicately perfumed with rose water and mint and is great for weeknight meals as it is put together quickly.
Another salad that is perfect for paleo eaters, vegans, vegetarians and is gluten and nut-free.
Serve this salad with…
- Braised Lamb Shanks
- Chicken Biryani
- A Simple Roast Chicken
- As a vegetarian vegan option try it with Spiced Vegetable Pilaf
Why carrots are so good for your liver!
High in plant-flavonoids and beta-carotene carrots stimulate and support liver function overall. In addition, they also contain Vitamin A, which is known to prevent liver disease.
How to make this spiral carrot and orange salad…
1For the orange salad…
Wash your carrots remove the tops, ends and peel, then either spiralize or grate coarsely.
Wash your oranges, peel, remove the pith, and dice into medium pieces. Remove as many seeds that you as possible.
Wash your mint leaves, shake to remove excess water and pat dry. Pick the leaves from the stems.
Cut your mint chiffonade, to do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
EITHER SPIRALIZE YOUR CARROTS
OR COARSLEY GRATE YOUR CARROTS
DICE YOUR ORANGES
CUT YOUR MINT CHIFFONADE
2For the vinaigrette…
Place the oil, juices, spices, season with salt and pepper and then just add one tablespoon of the orange blossom water in a glass jar and shake until emulsified. Taste and depending on the strength of your orange blossom water add the second tablespoon.
PLACE ALL VINAIGRETTE INGREDIENTS IN A JAR
SHAKE UNTIL EMULSIFIED
3Putting your orange salad together…
Place your spiralized carrot in a large mixing bowl and cut so with some kitchen scissors so as the spirals are not too long and difficult to manage. Add your diced oranges and mint, pour your dressing over your salad, season with sea salt and cracked black pepper and toss until well combined. Taste and adjust seasonings according to your taste.
Arrange your orange salad in a bowl and chill until you are ready to serve.
PLACE ALL INGREDIENTS IN A BOWL
TOSS YOUR INGREDIENTS TOGETHER UNTIL WELL COMBINED
Tips on making this salad…
- You can cut your carrot 3 days before and keep them covered in water in the fridge this will make your carrots crisper.
- Cut orange and prepare your dressing 2 days in advance.
- You can make this salad the day before leaving out the mint so it does not brown, this has the added advantage of allowing the flavours to meld
- A great salad to food prep for your weekday lunches, just add dry the mint and add it on top of the salad so that it does not brown.
In the mood for more carrot salad recipes…
- Spiralizers or Julienne Peeler
For the salad…
- 4 medium carrots (approximately 500 grams)
- 2 medium oranges (approximately 200 grams)
- ½ bunch mint
For the vinaigrette…
- ¼ cup olive oil (extra virgin)
- 2 tbsps orange juice (juice from ½ an orange)
- 2 tbsps lemon juice (juice from 1 lemon)
- 2 tbsps rose water (add this to your dressing 1 tablespoon at a time)
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
To make the vinaigrette…
- Place the oil, juices, spices and just 1 tablespoon of the orange blossom water in a glass jar and shake until emulsified. Taste and depending on the strength of your orange blossom water add the second tablespoon.
To make the salad…
- Wash, trim and peel your carrots then either spiralize or grate coarsely.
- Wash your oranges and peel, remove the pith and seeds then dice into medium pieces.
- Wash your mint leaves, shake to remove excess water and pat dry. Pick the leaves from the stems then cut chiffonade.
- Pour your shaken vinaigrette over the salad, season with salt and pepper, toss until well combined. Taste and adjust seasonings according to your taste.
- Arrange the salad in a salad bowl and chill until you are ready to serve.