YELLOW CARROT SALAD

YELLOW CARROT SALAD

Kids seem to get a kick out of quirky and unusual things. Yellow carrots, therefore, were a big hit. I was a bit worried they may not taste good, as it was the case with the beautiful stripy aubergines I bought a few weeks ago. Glad to report yellow carrots delivered on taste.

Even though I bought them from the supermarket, where all the fruits and vegetables seem to be of uniform shapes and sizes, the yellow carrots were wonky and gorgeously misshapen. Just the way veg should be.

yellow-carrots

I wanted to accentuate the sunshine colour of the carrots and adding a yellow pineapple seemed the best way to do. It turned out to be a perfect choice as it not only looked great but everybody loved the gorgeous sweetness and freshness of this simple salad.

It was served as a part of a mezze meal. My friend was just at the tail end of a detox so I wanted to serve fresh, easy, uncomplicated food. Apart from the carrot salad we had my raw courgette dip (
http://www.plantstrongliving.co.uk/blog/files/cd27fb3b34f77fee3058fa84c453ae2d-72.html ), beetroot falafels (/www.plantstrongliving.co.uk/blog/files/ac326fc7e745955899b46d24741566c2-108.html ) , olives, lots of raw veggies to go with the falafels, tahini dressing and spicy patatas bravas (those I forgot to photograph... will make them again soon). It was freezing outside but we sure were eating sunshine :)

yellow-carrot-salad

YELLOW CARROT SALAD

ingredients
4 large yellow carrots
1/2 medium pineapple
2 large oranges

Using a box grater finely grate the carrots.
Cut the peel and the core off the pineapple and chop into small bite size pieces (about 1 - 1.5cm)
Mix the carrots with the pineapple and add the juice of 2 oranges.
Serve. This salad will keep in the fridge for a couple of days.


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