I like meals that are fast, flavorful and won’t leave me… fluffy. đ My spiralizer is the perfect assist. I can turn any vegetable into a fabulous, healthy meal in no-time at all.
I got my spiralizer at William Sonoma and I use it all the time. You can make curly fries (like here) out of sweet potatoes, zucchini noodles, cucumber noodles… it’s fantastic and a nice way to change-up a dish.
If you don’t have a spiralizer, the next best option is a vegetable peeler. I do this all the time when I’m in a pinch. You still get nice, flat noodles with minimal clean up.
You just place your vegetable on a cutting board and peel it from one end to the other until you’ve worked your way down to the cutting board.
This entire dish is about simplicity. From the salad ingredients down to the dressing.
This dressing combo is pretty much my go-to dressing for green salads (except I add in nutritional yeast), and it’s the perfect accompaniment to sweet carrots.
Tahini is a great base for dressing. It’s ground sesame seeds and incredibly nutritious. (*Tip* if you don’t have tahini, almond butter will work too, the flavor will be a little stronger and you’ll have to add additional liquid to reach a good consistency, but it works too.)
It also has apple cider vinegar which is filled with enzymes and is great for digestion. Mix in a little healing spice; turmeric and iron-filled sea salt and your dressing is complete.
I always like to slip in extra nutrients to any dish and hemp seeds are the perfect way to do just that.
These seeds boast protein and omega-3’s, but beyond their nutritiousness, they taste delicious. They’re nutty and mild in flavor. They provide great texture. Instead of adding in nuts, like walnuts or pecans, these seeds are my replacement in everything from smoothies, to cookies, to pancakes.
Add in the hemp seeds and a little parsley, then pour the dressing on top and it’s ready to go!
This salad is perfect for lunch or to have as a side dish to a meal. Carrots tend to stay firm (unlike zucchini and cucumbers), so you can easily make this in advance and it holds up nicely.
Carrots are naturally sweet, so when you add in the tang of the apple cider vinager, the earthiness of the parsley, the creaminess of the tahini with the nuttiness of the hemp seeds… you have a well-balanced dish.
That’s all it takes to turn simple carrots into a delicious salad. Grab some carrots and try it for yourself!
Carrot & Hemp Seed Salad Ingredients:
3 medium sized carrots
1/4 c. fresh parsley (chopped)
2 Tbs  hemp seeds
Dressing ingredients:
1 Tbs  tahini
2 Tbs raw unpasteurized apple cider vinegar
1/2 lemon juice (optional)
1/2 Tbs of unfiltered water
1/8 tsp turmeric (to taste)
dash of pink himalayan salt
Directions:
- Peel the skin off the carrots using a vegetable peeler (if your prefer to not eat the skin. There’s actually some good nutrients in the skin), then place the carrot onto a cutting board, use vegetable peeler to cut carrot into strips, place strips into a bowl until you’ve worked your way through the entire carrot. Repeat steps with the remaining carrots.
- Chop up parsley and place into bowl with carrots then sprinkle on hemp seeds.
- In a small bowl whisk together the dressing- tahini, apple cider vinegar, lemon, water, turmeric and sea salt.
- Pour dressing over the top of the carrots, let it stand for 5-10 minutes if you want the carrots to soften, then serve.
~Yields 1 to 2 servings
*NOTES*
*For a little zest you can drizzle lemon juice over the top of the completed salad. You can also add in a tsp of ginger to the dressing for a little kick.
*If you tend to like more dressing, you might want to double the dressing ingredients.
*Double the carrot salad ingredients to make more servings.
