Tender carrot salad

This unbelievably tender carrot salad is an excellent choice for any brunch table or dinner, even though it definitely isn’t the most original recipe you could found. You don’t have to be creative while cooking all the time, though, do you? Since we had kind of a lot of carrots left in the fridge, because we always find different ways to use them, I simply made this salad in the morning and we enjoyed it for lunch. 

By the way, I think it’s such a good idea to prepare your lunch in the morning so you don’t have to rush at noon or later in the afternoon. This way, you can enjoy your relaxing afternoon after work, instead of rushing through lunch and therefore not having enough time to do all of the stuff you wanted to.

Tender carrot saladPin

Preparation: 15 minutes

  • 3 cooked organic carrots
  • 1/3 cup (83.3ml) of finely chopped organic parsley
  • 1 organic garlic clove
  • 1/2 tsp. (2.5ml) of curry
  • 2 tbsp. (30ml) of organic olive oil
  • 1 tbsp. (15ml) of organic lemon juice
  • Salt and pepper
  1. Thinly slice the carrots.
  2. In a salad bowl, mix the parsley, the garlic, the curry, the olive oil, the lemon juice, the salt and the pepper.
  3. Mix in the carrot and set aside for 10 minutes or more to get the most out of the flavours.

What do our readers say about this recipe?

“We loved it! I liked that it wasn’t too tangy, even though the carry.”

“Great recipe. Take a lot of oil, though. I might try cutting back to 1 tbsp in the future. Otherwise, this was really tasty and fresh! My 8-month-old also loved it! Thank you for sharing :).”

“A really fantastic salad, I just made it for my husband and he loved it. He wasn’t keen on the parsley, but he did like the curry and lemon dressing! I even used a bunch of fresh parsley from my garden, but I suppose he’ll simply never get along with it.” 

“This is a great recipe. It’s a variation of a restaurant-style salad in a homey way, rather than actually trying to be a fancy restaurant version. For the carrots I used both baby carrots and julienne carrots from our CSA share, but you can use pre-cooked frozen ones from the grocery store if you don’t have time to cook them from scratch I suppose. It just isn’t going to be as good :P”

“I loved this recipe! Only I roasted the carrots with salt and pepper before mixing. To make it more festive I used baby carrots with their greens; very nice, tender and tasty.”

“Awesome, I especially like the curry in it. I also like the concept of getting my carbs via something other than breads; carrots are awesome!”

“This carrot recipe was very good; better than my expectations. The curry gives it a fresh taste that I really liked.”

“This was a very good recipe. I used coconut oil instead of the olive one, and that worked well. The curry powder gave it a nice flavor.”

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