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 *
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.
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