While I wouldn’t consider myself one who snarfs down superfoods nor a promoter of a paleo diet nor a psycho health nut freak, I do pay attention to my body’s needs, and after an extended week and a half of eating rich foods and a noted absence of intense physical activity, my body was craving something light and cleansing.
Enter Jamie Oliver’s Evolution Carrot Salad with my own twists.
Carrot Salad (adapted from Jamie Oliver’s “Evolution Carrot Salad” in Food Revolution)
– couple of big handfuls of shredded carrots (normally I’d grate my own, but I had a bag o’ shredded ones on hand)
– 1 green onion, finely diced
– tiny handful of cilantro leaves, chopped fine
– small handful of black walnuts, toasted and chopped small
– half a lemon
– 1-2 oz. goat cheese
– 1 mandarin orange
1. Combine carrots, green onion, cilantro, and walnuts in a bowl with a bit of salt and pepper.
2. Squeeze in the juice of half a lemon. Drizzle over a good amount of olive oil. Toss together gently with your hands.
3. Just before serving, toss in some goat cheese crumbles and the slices of one clementine mandarin orange.
We had ours with some garlic-lemon-thyme panko chicken fingers. Even though it’s January, it almost felt like summertime, thanks to the almost slaw-like effect of the carrot salad paired with the crispy chicken tenders.
Light, healthy, simple, packed with vitamin C, a great way to use up carrots and practice my Bugs Bunny impression, and – most importantly – delicious! I definitely encourage you to give this salad a try in the very near future. You can actually make a lot of substitutions here: chives or red onions instead of green onions; pine nuts or cashews instead of walnuts; parmesan or muenster or cheddar or brie cheese instead of goat cheese; mint or basil or parsley or thyme instead of cilantro. Make it work with what you’ve got on hand or with the leftover ingredients from another meal. Let me know how you’d make it!