Spiral Carrot and Orange Salad
For some added crunch spiralize or julienne the carrots the day before and place them in a cold water bath in your fridge.
Servings: 4 as a side *
Calories: 182kcal
Equipment
- Spiralizers or Julienne Peeler
Ingredients
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 tablespoons orange juice (juice from ½ an orange)
- 2 tablespoons lemon juice (juice from 1 lemon)
- 2 tablespoons rose water (add this to your dressing 1 tablespoon at a time)
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
Instructions
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.
Nutrition
Calories: 182kcal | Carbohydrates: 15g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 43mg | Potassium: 331mg | Fiber: 3g | Sugar: 10g | Vitamin A: 10376IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 1mg