Carrot Almond Salad
Ingredients
The salad
-
1
bunch
baby carrots, scrubbed and sliced in half lengthwise
-
1
bunch
pencil-thin asparagus, stalks trimmed, cut into 2-inch segments
-
1
cup
sliced almonds
-
1
small handful
cilantro
-
1
medium clove
garlic, peeled
-
½
piece
jalapeno pepper, seeded and de-veined
-
¼+
teaspoon
fine grain sea salt
-
⅓
cup
extra virgin olive oil
-
1
squeeze
lemon (optional)
For toasting
Instructions
- Bring a large pot of water to a boil.
- Toast the almonds in a skillet over medium heat with a splash of olive oil and a pinch of salt until golden, then set aside.
- Make the dressing by blending cilantro, garlic, jalapeno, and salt in a food processor, then drizzle in olive oil until creamy.
- Salt the boiling water, add carrots, wait 15 seconds, then add asparagus. Cook for 30-60 seconds until just tender, then drain and cool under cold water.
- Spin the vegetables dry in a salad spinner.
- In a large bowl, toss the vegetables with dressing and ⅔ of the toasted almonds. Adjust seasoning and add lemon juice if desired.
- Serve topped with remaining almonds.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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